The Sihuamonte Rabbit Soup (Caldo de conejo sihuamonte)
The Sihuamonte is a soup with rabbit meat and it is an authentic mexican recipe from the state of Chiapas; so far on this site I have not included many recipes from Chiapas, a situation I will correct in the coming weeks. The state of Chiapas has a gastronomy with very deep mayan roots, with its own special personality.
Recipe for the Sihuamonte
Ingredients:
* 3 lb. rabbit
* 4 cups Chicken broth
* 1 lb. red tomatoes
* 3 cloves of garlic
* 1 red onion
* 6 chiles guajillos
* 2 chiles anchos
* 1/4 lb. tortilla masa or 1 cup corn flour
* 1 tablespoon salt
* A bunch of fresh epazote, used dried if you can’t find fresh
Preparation:
* 3 lb. rabbit
* 4 cups Chicken broth
* 1 lb. red tomatoes
* 3 cloves of garlic
* 1 red onion
* 6 chiles guajillos
* 2 chiles anchos
* 1/4 lb. tortilla masa or 1 cup corn flour
* 1 tablespoon salt
* A bunch of fresh epazote, used dried if you can’t find fresh
Preparation:
1) Set the guajillo and ancho chilies to soak in hot water; meanwhile cut the uncooked rabbit in pieces, put in the oven at 350 ˚F (180 degrees F) and cook for 1 and 1/2 hours;
2) We begin by preparing the vegetales and chilies sauce that will go with this dish, so using your blender liquefy half the onion, half the tomatoes, all the garlic and chiles guajillos, with a small amount of chicken broth to help the blender.
3) Pour this salsa to a saucepan, add the chicken stock, simmer for 5 minutes. Strain and reserve. Chop the remaining onion half and tomato, saute these vegetables in a skillet with hot olive oil.
4) Pour the vegetables to the saucepan with the salsa, add the rabbit parts once it is cooked. Simmer for 15 minutes. Separately dissolve the masa or corn flour in cold chicken broth and pour this to the soup to make it thicker while giving it a special taste; finally add the bunch of epazote.
2) We begin by preparing the vegetales and chilies sauce that will go with this dish, so using your blender liquefy half the onion, half the tomatoes, all the garlic and chiles guajillos, with a small amount of chicken broth to help the blender.
3) Pour this salsa to a saucepan, add the chicken stock, simmer for 5 minutes. Strain and reserve. Chop the remaining onion half and tomato, saute these vegetables in a skillet with hot olive oil.
4) Pour the vegetables to the saucepan with the salsa, add the rabbit parts once it is cooked. Simmer for 15 minutes. Separately dissolve the masa or corn flour in cold chicken broth and pour this to the soup to make it thicker while giving it a special taste; finally add the bunch of epazote.
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