When I was in San Antonio 2,5 years ago I was properly introduced to tex-mex and mexican food. At home I had been to a commercial mexican restaurant once or twice before, but compared to the lovely food in San Antonio, that was nothing! Unfortunately there are not many real mexican restaurants in the Netherlands and especially in Italy they are hard to find. However according to the blog of Parla Food there must be one or two good mexican restaurants in Rome and I am looking forward to try one of these restaurants out soon.
Next to the great tacos and enchilladas I learned a new great dish, which has become a favorite of mine! These past years I have tried out several recipe versions and only few get in the direction of what I tasted in Texas. Many recipes use different and hard-to-find ingredients, but I really like the basic version of Jamie Oliver which he put in his book Jamies America.
olive oil, 1 onion, 1 clove of garlic, 2 large carrots, 1 green pepper, 1 yellow pepper, 2 tomatoes, 2 leaves of laurel, 2 tablets of chicken stock, 1 can of chopped tomatoes, sea salt and black pepper, 1 avocado, 1 lemon, 1 green hot pepper, grated cheddar or young cheese and 2 hands of tortilla chips.
The recipe of Jamie tells me to use 2 yellow and 2 green peppers, but I think this is too much. However, if you want to, you can use two of each if you want a more full soup.
Put a large pan on the stove and heat up some olive oil. Add the chopped onion, garlic, carrots, laurel, and tomato pulp and crumble the tablets of chicken stock. Add the empty tomato pulp can two times with water and add this into the pan on the fire. Heat up the mix and when it cooks, turn down the fire and leave the pan simmering for 20 minutes. Stir regularly.
While the soup is on the fire, heat up the oven until 180 degrees. Cut the green hot pepper and slice up avocado in small blocks of 1 cm. Put them the avocado on a plate and sprinkle some lemon juice to prevent it from getting brown. Sprinkle the tortilla chips with olive oil and put them in the oven for a few minutes.
While the chips is in the oven, look at the soup. If you think it is too thick, add some water or blend it a bit with a mixer. Finally add some salt and pepper.
Prepare the table with bowls of avocado, tortilla chips, green hot pepper and grated cheese. Put the soup into bowls and serve them.
I hope you like this soup just as much as I do! Buon appetito!