JOCOQUE RECIPES

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JOCOQUE SOUP (MEXICAN VEGETABLE SOUP OVER A ... - RECIPES



Jocoque Soup (Mexican Vegetable Soup Over A ... - Recipes image

Provided by Global Cookbook

Number Of Ingredients 14

2 Tbsp. extra virgin olive oil
1 sm onion thinly sliced
1/4 lb carrots peeled, and sliced into very thin rounds
1 x serrano or possibly jalapeno pepper seeds removed, then sliced in very thin circles
1/4 lb zucchini sliced thin rounds
4 x canned tomatoes - (to 5) seeded, then finely minced and rechopped so they look like confetti in the final dish
4 c. vegetable or possibly chicken stock
1/4 tsp oregano crumbled
1 x fresh parsley sprig chopped
1 x egg white
2 x egg yolks
1 c. lowfat sour cream (or possibly jocoque)
2 Tbsp. flour
1 Tbsp. sugar

Steps:

  • Make the torte first. Lightly beat egg white with 2 egg yolks - then whip in lowfat sour cream (or possibly jocoque), flour, and sugar. Scrape into a small greased pan or possibly baking dish (about 8- by 4-inch) and bake in a preheated 350 degree oven for about 20 min - it will puff high and slightly brown on the edges. Once you put the torte in the oven, you can begin the soup. Heat the oil in a large saucepan and toss in the onion, carrot, and warm pepper. Cook over medium-low till the onion is translucent/soft. Add in the zucchini, toss for a minute - then add in the chopped tomato and cook till thick, stirring occasionally. When thick, pour in the stock, crumbled in the oregano, and add in the chopped parsley. Bring to a boil, then reduce heat to a simmer. When ready to serve, unmold the torte and cut into 4 equal pcs - placing one in each of the 4 flat, wide serving bowls. Ladle the broth and vegetables over the torte in each bowl and serve immediately. Serve warm in flat, wide soup bowls to 4 people. It is an excellent prelude to any number of Mexican or possibly other main dishes. It's a great start, in fact, to a roast or possibly barbeque chicken. Comments: Jocoque is a Mexican-style lowfat sour cream, somewhere between salted buttermilk and a thin lowfat sour cream and ranging in taste from tangy to sharp. What makes this soup quite unusual is its odd juxtapositions - sweet and savory, bland and piquante, liquid and solid, with unexpected textures and with a wonderfully festive look. In fact, it's a complete surprise to eat - and in the most positive way. It's adapted from Guadalupe Rivera's Recipes and Reminiscences of Life with Frida Kahlo, her stepmother.

Nutrition Facts : ServingSize 252 g, Calories 238, FatContent 18.42 g, TransFatContent 0.0 g, SaturatedFatContent 7.61 g, CholesterolContent 30 g, SodiumContent 226 g, CarbohydrateContent 17.17 g, FiberContent 2.6 g, SugarContent 10.2 g, ProteinContent 3.23 g

CHICKEN ENCHILADAS DE JOCOQUE RECIPE - FOOD.COM



Chicken Enchiladas De Jocoque Recipe - Food.com image

Make and share this Chicken Enchiladas De Jocoque recipe from Food.com.

Total Time 20 minutes

Prep Time 0S

Cook Time 20 minutes

Yield 4 enchiladas, 2 serving(s)

Number Of Ingredients 13

1 whole chicken breast
1 cup water
1 onion
1 stalk celery
1 bay leaf, crumbled
2 peppercorns
1/2 teaspoon salt
1 1/2 cups sour cream
1 tablespoon butter
1/2 ounce Ortega chile, diced
4 corn tortillas
monterey jack cheese
black olives, sliced, pitted

Steps:

  • Combine chicken and water in pan; bring to boil over high heat; skim off foam.
  • Coarsely chop 1/2 the onion and all the celery; add onion, celery, bay leaf, peppercorns and salt to chicken; simmer, partially covered, 30 minutes.
  • Remove chicken and strain broth.
  • Reduce broth to 1/2 cup; season.
  • Stir in sour cream Set aside. Dice cooked chicken.
  • In skillet melt butter.
  • Add remaining onions; cook 5 minutes.
  • Stir in chilis.
  • Remove from heat. Add chicken and 1/2 cup sour cream mix.
  • Toss gently.
  • Soften tortillas.
  • Fill each with 1/4 meat mixture; place in heavily buttered baking dish.
  • Pour sour cream mixture over.
  • Top with a strip of cheese and some olives.
  • Bake at 375F for 20 minutes - - - - - - - - - - - - - - - - - -.

Nutrition Facts : Calories 764.1, FatContent 54.7, SaturatedFatContent 27.6, CholesterolContent 197.8, SodiumContent 917.7, CarbohydrateContent 32.4, FiberContent 4.4, SugarContent 9.2, ProteinContent 37.4

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