Aztec Onion Lime Soup With Corn Dumplings

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I got this recipe in my email, it looks like something i will make often.

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Steps

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Over low heat , warm the corn oil in a large heavy pot.

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Add the onions and stir to coat them with oil.

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Cover and cook them slowly for 20 minutes.

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Uncover the pot and raise the heat to moderate.

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Stir in the garlic and serrano chile and saute for 2 minutes.

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Then add the tomato and continue to cook , stirring for 1 more minute.

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Add the stock , lime juice and zest and salt and pepper.

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Bring the soup to a boil.

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Lower the heat and simmer , uncovered , for 30 minutes.

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Meanwhile , prepare the blue corn dumplings.

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Sift the corn flour , baking powder and salt into a medium-sized bowl.

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Using your fingers , two knives , or a pastry cutter , cut in the vegetable shortening until the mixture resembles fine crumbs.

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In a small bowl , beat together the egg and milk.

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Add the cilantro.

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Gradually stir the egg mixture into the corn flour mixture , adding only enough of the egg to moisten the flour thoroughly.

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The dough should not be too wet.

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Depending on the size of the egg , you may not .

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Ingredients

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corn oil, yellow onions, garlic cloves, serrano chilies, tomatoes, chicken stock, lime juice, lime zest, salt & freshly ground black pepper, cornflour, baking powder, salt, vegetable shortening, egg, milk, cilantro