Oaxacan · Soup
Higaditos Chicken Tomatillo Soup
Oaxacan wedding-breakfast soup: shredded chicken in a tart tomatillo broth perfumed with cumin and saffron, thickened with a great cloud of whipped eggs, and served with a fruity guajillo salsa to spoon over.
- YieldServes 4
- Hands-on1 h 15 min
- Total2 h 9 min
- Difficulty
Ingredients
Salsa
- 300 gtomatillos, husked and rinsed (about 5/8 lb)
- 2½dried guajillo chiles, stems removed (about 15 g)
- 2½dried chiles de arbol, stems removed (about 2 1/2 g)
- ½ clovegarlic, peeled
- to tastesea salt, about 3/8 tsp
Soup
- ½whole chicken, about 350 g, cut into eight pieces
- 1½ clovesgarlic, peeled and smashed (3 for the stock, 2 for the spice paste)
- ½small white onion, about 35 g, halved
- to tastesea salt
- 8eggs, yolks and whites separated
- 150 gtomatillos, husked, rinsed and quartered (about 3/8 lb)
- 0.13 tspcumin seeds
- 1 pinchsaffron, a generous pinch
To serve
- to tastecorn tortillas, warm
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