To achieve maximum flavor in our Tortilla Soup, we make a puree of chipotle chiles, tomatoes, onions, garlic, jalapeños, and epazote, and then fry the puree in oil over high heat. We then add chicken broth, which we strain after poaching chicken in it and infusing it with onions, garlic, cilantro, and oregano. For a Savory Corn Muffin with great cornmeal flavor, we use a ratio of 2 parts cornmeal to 1 part flour and ditch the copious amount of sugar found in most recipes. To keep the muffins from becoming dry, we precook a portion of the cornmeal with milk to make a polenta-like porridge. This hydrates and gels the starch in the cornmeal and traps free water to produce a supermoist muffin.
Printable Shopping Lists: Tortilla Soup and Corn Muffins