Six Recipes Enter, One Soup Leaves
I love eating Mexican food. Since I live in Chicago, but not in walking distance from Pilsen, that means I need to cook Mexican food. This is not a particularly onerous burden, except for the burden of finding the right peppers, which is harder than it should be considering that I have a produce store about 100 yards from my front door. But you didn't come here for my whining; you came here for the:
( Chicken Corn Tortilla Soup Recipe )Because it's me, and because this is what I love to do, I built the recipe out of six other recipes, from Mark Bittman's
The Best Recipes in the World all the way down to
Rachael Ray. No stone unturned, I mean to say. Although everybody already no doubt knows Rick Bayless (I bought his
Mexican Everyday, just to have a Bayless book -- and it's a pretty good one to have) and Diana Kennedy (whose
The Art of Mexican Cooking I scored off Amazon Z-shops for THREE LOUSY BUCKS!), let me give a big shout-out to Jim Peyton's
New Cooking from Old Mexico. This was a sheerly serendipitous find, used on the Cookbooks table at Brandeis-Booksale-That-Was a couple years back, and I still haven't gotten to the bottom of its magnificent potential. (Nor will I ever -- it has a day-and-a-half mole recipe adopted from the original convent in Puebla from whence mole sprang.) For example, I still owe
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kaynorr and
gracefuleigh Peyton's Pork Loin Vampiro. Maybe closer to Halloween.
