Their Recipes, Your Kitchen: Straight from Chicago’s Chefs

Chicken Tortilla Soup from Tatas Tacos {4929 West Irving Park Road, Chicago; 773.685.6002}

serves 12

Ingredients

For the soup:

• 1/4 c corn oil

• 1/4 large yellow onion, roughly chopped

• 4 cloves garlic, peeled and chopped

• 2 medium jalapeño peppers, sliced, seeds included

• 12 c tomato juice4 c chicken stock

• 2 tsp cumin

• 2 tsp cayenne pepper

• 1 Tbsp kosher salt

• 1 tsp white pepper

For the garnish:

• 1/2 c pulled chicken or diced grilled chicken, cold

• 2 Tbsp shredded Chihuahua cheese

• 2 jalapeño peppers, sliced into rounds

• 1 lime wedge

• tortilla strips or crushed tortilla chips to serve

Method

In a large pot, add corn oil. Sauté the onions, garlic, and jalapeños over medium heat until soft and translucent. Add tomato juice and cook for an additional 20 minutes. Remove from heat. Purée ingredients using a blender. Add chicken stock and return to heat. Bring to a boil and season with the cumin, cayenne, salt, and pepper. Ladle into a bowl, then top with chicken and cheese. Garnish with tortilla strips or chips, jalapeño slices, and a lime wedge.

Mayan Hummus (Sikil Pak) from Centre Street Kitchen {1224 West Webster Avenue, Chicago; 312.815.1917}

makes about 3-1/2 cups

Ingredients

• 1-1/2 c pepitas

• 2 Tbsp extra virgin olive oil

• 2 plum tomatoes, charred

• 2-3 tomatillos, charred

• 1-2 serrano chiles, stemmed and charred

• 2 Tbsp chives, minced

• 1/2 c cilantro, chiffonade

• 1/2 tsp garlic, minced

• 1 Tbsp orange juice, fresh

• 2 Tbsp lime juice, fresh

• 1/2 c water

• 1/2 tsp kosher salt, to taste

To Serve

• 1 tsp cilantro, chiffonade

• fried tortilla chips

• grilled broccoli spears

• carrots

• celery

• cucumbers

• radishes

• red peppers

Method

Preheat a grill. In a dry skillet over medium heat, add pumpkin seeds and begin toasting on the stove. Stir or flip frequently to avoid scorching. Cook until golden and fragrant, about 3-4 minutes. Remove from the heat and place the seeds in a food processor. Once the grill is hot, add tomatoes, tomatillos, and serrano peppers. Char until blackened on all sides. Remove and place in the food processor. Run the food processor until the seeds and vegetables are well blended but still slightly chunky. Add the remaining ingredients and blend again until everything is well combined. Check seasoning and adjust with more salt, if needed. Place the dip in a serving bowl and sprinkle the top with the chiffonade of cilantro. Serve with tortilla chips, broccoli, carrots, celery, cucumbers, radishes, and red peppers.