Ingredients

3 tbsp. corn oil
4 corn tortillas, coarsely chopped
4 cloves garlic, finely chopped
1 tbsp. chopped fresh epazote
1 c. onion, chopped fine
2 c. tomato purée (fresh is best)
1 tbsp. cumin powder
2 tsp. chili powder
1 bay leaf
2 qts. chicken stock
salt to taste
cayenne pepper to taste

Garnishes:

Grilled chicken breast strips
Fried corn tortilla strips
Avocado strips
Shredded cheddar cheese

Directions

1. Heat oil in a large saucepan over medium heat. Sauté tortillas with garlic and epazote until soft.
2. Add onion and tomato purée and bring to a boil.
3. Add cumin, chili powder, bay leaf and chicken stock. Bring to a boil again, then reduce heat to simmer.
4. Add salt and cayenne pepper to taste and cook, stirring frequently, for 30 minutes.
5. Remove bay leaf. Pour into soup bowls. Garnish each bowl as desired. Serve immediately.

Ingredients

1 tablespoon canola oil
1 ripe fresh pineapple, cored peeled and chopped
2 large onions, peeled and diced
1/2 cup red bell peppers, diced
1/4 cup red wine vinegar
1 tablespoon orange peel, grated
1 tablespoon fresh ginger, grated
1/4 teaspoon allspice
1/3 cup pure honey
1 1/2 lbs. ground chuck
2 teaspoons jerk seasoning
1/2 teaspoon black pepper
6 rolls or buns, toasted
Butter lettuce leaves

Directions

1. In a medium saucepan, heat oil over medium-high heat. Add pineapple and onion and cook for 5 minutes, stirring occasionally.
2. Reduce heat to medium and add honey, vinegar, orange peel, ginger and allspice; cook 10 minutes, stirring occasionally.
3. Add bell peppers and cook for 10 minutes more; let cool. Makes about 3 cups.
4. To prepare burgers: Stir together ground beef, 1/2 cup honey pineapple chutney, jerk seasoning and pepper. Shape into 6 large patties.
5. Grill over medium coals for 5 to 8 minutes per side. Serve on toasted buns topped with lettuce leaves and a spoonful of chutney.