Aztec Onion Lime Soup With Corn Dumplings Recipe

Ingredients for Aztec Onion Lime Soup With Corn Dumplings

• 2 tablespoons corn oil
• Yellow Onions
• Garlic Cloves
• Serrano Chilies
• Tomatoes
• Chicken Stock
• 1/4 cup fresh lime juice
• Zest of 1 lime
• Salt & Freshly Ground Black Pepper
• Cornflour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 cup vegetable shortening
• 1 large egg
• 2 tablespoons milk
• 2 tablespoons chopped fresh cilantro

How to Make Aztec Onion Lime Soup With Corn Dumplings

1. Warm 2 tablespoons of corn oil in a large heavy pot over low heat.
2. Add 3 large yellow onions, thinly sliced, and stir to coat with oil.
3. Cover and cook slowly for 20 minutes, stirring occasionally.
4. Uncover the pot and increase the heat to medium.
5. Stir in 4 cloves garlic, minced, and 1-2 serrano chiles, finely minced (adjust to your spice preference). Sauté for 2 minutes.
6. Add 1 (28 ounce) can crushed tomatoes and cook, stirring, for 1 minute.
7. Pour in 6 cups of vegetable broth, 1/4 cup fresh lime juice, zest of 1 lime, 1 teaspoon salt, and 1/2 teaspoon black pepper.
8. Bring the soup to a boil.
9. Reduce heat to low and simmer, uncovered, for 30 minutes.
10. Meanwhile, prepare the blue corn dumplings: Sift together 1 cup blue corn flour, 1 teaspoon baking powder, and 1/2 teaspoon salt into a medium bowl.
11. Cut in 1/4 cup vegetable shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
12. In a small bowl, whisk together 1 large egg and 2 tablespoons milk.
13. Add 2 tablespoons chopped fresh cilantro to the wet ingredients.
14. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The dough should be slightly moist but not sticky. You may not need all of the egg mixture.
15. Once the soup has simmered for 30 minutes, gently drop rounded tablespoons of the dough into the simmering soup to create about a dozen dumplings.
16. Cover the pot tightly and steam the dumplings for 15 minutes, maintaining a low simmer. Do not lift the lid during cooking.
17. Serve the soup hot in bowls, with 2-3 dumplings per bowl.