Dos Amigos Mexican Food Restaurant Inc.

SOPA DE CILANTRO – Cilantro Soup

1lb (500g) small zucchini, cut into chunks
¼ cup (2 oz/60 g) Oil for frying
Corn tortillas, cut into small squares
2 tablespoons wheat flour
6 cups (48 fl oz/1.5 L) vegetable stock
½ onion, minced
½ cup (11/2 oz/45g) tightly packed cilantro
½ cup (4 fl oz/125 ml) thick cream
8 oz (250 g) queso fresco (feta cheese)
table spoon sour cream

• Cook the zucchini in a covered saucepan with a little salted water for 20 minutes or until crisp-tender.
  Drain.

• While the zucchini are cooking, heat ½ in (1 cm) oil in a small skillet. When hot, add the tortilla pieces a few at a time and fry, turning at least once, for about 3 minutes or until golden brown. Remove from the oil with a slotted spatula and drain on absorbent paper. (If using fresh tortillas, dry first in a preheated 250 F/120 C oven for on hour.)

• In a blender, puree the zucchini in the vegetable stock. When perfectly blended, add the cilantro and blend until smooth or leave coarse, as you prefer.

• Heat vegetable oil in a large saucepan, add the onion and sauté until hot. Add the pureed mixture, the wheat flour stirred into a little cold water and salt if needed. Simmer covered, over low heat for 10 minutes.

• Stir the thick cream in the soup if you wish and heat a few minutes more or until very hot. Once in a soup bowl place the sour cream on top of the soup. Serve the fried tortillas and cheese in separate dishes on the side, to be added to the soup as desired.

• SERVES 6.

NOPALITOS MEZCLADOS – Mixed Cactus

lb (1000 g) Nopales (Cactus) cleaned and sliced
11/2 small onions, 1 sliced Juliana’s style
3 chile pasilla
1 green pepper, sliced Juliana’s style
3 whole tomatoes
½ cup (11/2 oz/45 g) 40 g chopped cilantro
3 garlic cloves, 2 chopped
¼ cup (2 oz/60 g) vegetable oil
2 bay leaves
2 cup (16 fl oz/500) vegetable stock
A pinch of table salt
¼ tea spoon of black pepper, oregano, epazote, rosemary and thyme
1 cup (90 g) of boiled black beans

• Boil water in a pan and add cactus, cilantro, pinch of salt, 1 clove of garlic and ½ an onion. Let boil for 20 minutes.

• Boil 3-chile pasilla for 5 minutes, then in a blender; puree the tomatoes and chile pasilla in the vegetable stock or water.

• Heat a tablespoon of vegetable oil in a medium saucepan at medium heat, add the chopped garlic and sauté for 2 minutes. Add the pureed mixture along with all other spices including salt if needed and stir. Simmer for 45 minutes.

• Heat vegetable oil in a large saucepan, add the onions, peppers and chopped garlic and sauté for 3 to 4 minutes. Add the cactus, black beans and the sauce and simmer for 8 minutes. Add the rest of chopped cilantro and simmer for 1 to 2 minutes.

• SERVES 4

1201 Bathurst Street, Toronto
Ontario M5R 3H3
Tel: 416-534-2528