Chef's tips

In the Yucatán, lime soup is a staple. It is usually made from a broth called “salpimentado,” chicken stock flavored with lime, mint, cinnamon and cloves.

Method

1. Cut the tortillas into strips; fry gently in a little melted lard; drain and place on paper towels;
2. dry roast the tomato to make it easier to peel; purée in a blender; fry it with 1 tbsp. oil;
3. fry the habanero chili in a little oil; chop and season with salt; sprinkle with lime juice;
4. in a large pot; simmer the turkey or chicken in the chicken broth with the limes, chilaca or guëro chili, the tomato purée, the cilantro and the epazote;
5. when the poultry is cooked, remove the soup from the heat and let cool;
6. shred the turkey or chicken breasts or cut into thin slices; return to the soup and heat through;
7. serve hot with tortilla strips and the sliced habanero chilies.