Sopa de Lima (Yucatecan — Lime-Soured Chicken Soup)

Ingredients

• 1.2 kg chicken, whole, cut into quarters
• 1.5 litres chicken stock
• 4 fresh limes, halved
• 1 white onion, halved
• 6 cloves garlic, crushed
• 2 whole dried guajillo chillies, deseeded
• 2 whole corn tortillas, torn into strips, fried until crisp
• 15 g epazote leaves, chopped
• 5 g cumin seeds
• 4 g sea salt
• 2 g Tellicherry black pepper
• 15 ml rendered lard
• Fresh mint, optional garnish

Method

1. 1
   Toast cumin seeds in dry pan 90 seconds; grind to powder.
2. 2
   Bring chicken stock to boil with onion, garlic, salt, and ground cumin; add chicken quarters; poach 25 minutes until cooked through (75°C internal).
3. 3
   Remove chicken, let cool slightly, shred meat from bone, discard skin and bones; set meat aside.
4. 4
   Toast guajillo chillies in dry pan 60 seconds; tear into pieces; add to simmering broth; cook 5 minutes; strain broth, discard chillies.
5. 5
   Return broth to pot; add lime juice and shredded chicken; bring to gentle simmer; season with salt and black pepper.
6. 6
   Fold in epazote just before serving; ladle into bowls; top with fried tortilla strips and fresh mint if desired; serve immediately.