Sopa De Lima

Ingredients

• 2 whole limes, plus 1 more lime for garnish
• 1 grapefruit
• 1 large white or yellow onion, unpeeled
• 1 pound bone-in, skin-on split chicken or turkey breasts
• 8 large cloves garlic, unpeeled, divided
• 4 dried Turkish bay leaves
• 3 whole cloves
• 1 piece cinnamon stick, preferably Mexican canela
• 5 whole allspice berries
• 15 whole black peppercorns
• Large pinch dried Mexican oregano
• 1 quart homemade or store-bought low-sodium chicken stock
• 2 Roma tomatoes
• 6 tablespoons vegetable oil, divided
• 1 Hungarian wax pepper, finely minced
• Kosher salt
• 6 small corn tortillas, cut into strips
• Small bunch fresh cilantro leaves, roughly chopped

Directions

1. With a vegetable peeler, take four 2-inch pieces of zest from the limes and two 2-inch pieces from the grapefruit. Squeeze the limes and grapefruit, then measure out 2 tablespoons of each juice and save the rest for another use. Put the zest and measured juices aside.
2. For the broth, cut the onion from root end to stem end and reserve one half. Put the other half in a large saucepan. Add the chicken or turkey, 4 garlic cloves, bay leaves, cloves, cinnamon, allspice, peppercorns, and oregano. Pour in the chicken broth, then add enough water to cover everything. Warm over medium heat until the liquid reaches a gentle simmer, then lower the heat so the broth stays very hot and steamy without bubbling. Cook, turning the chicken now and then, until an instant-read thermometer inserted into the center reads 150 degrees F, about 30 minutes. Take the pan off the heat.
3. Lift the chicken out with tongs and place it in a bowl. Pour the broth through a fine-mesh strainer into a heatproof container, then stir in the lime zest and grapefruit zest. You should have at least 1 quart of broth; add water if needed to reach that amount. Leave it to steep while you continue.
4. Meanwhile, make the sofrito. Slide the remaining 4 garlic cloves onto a metal skewer and hold them over the direct heat of a gas flame, turning as they roast, until charred all around, about 3 minutes total. Set them aside. With tongs, hold the tomatoes over the flame until the skins blister and start to pull away, about 30 seconds. Or, if you prefer, char the garlic in a dry skillet over medium-high heat, tossing it constantly until most sides are blackened; remove it, then add the tomatoes and turn them constantly until blistered all over.
5. Peel the garlic and tomatoes, getting rid of the skins, then mince them finely. Finely mince the reserved onion half as well. In a large saucepan, warm 2 tablespoons (30ml) vegetable oil over medium heat. Add the garlic, tomatoes, pepper, and minced onion, season with a pinch of salt, and cook, stirring often, until the sofrito is fully softened but not browned, about 10 minutes.
6. Take the lime and grapefruit zest out of the broth and discard it. Pour the broth into the saucepan with the sofrito. Stir in the reserved lime and grapefruit juice, then season the broth to taste with salt.
7. For the tortilla strips, put the remaining 1/4 cup (60ml) oil and the tortilla strips in a nonstick or cast iron skillet. Set it over medium heat and cook, stirring and tossing often, until the strips are mostly crisp from edge to edge, about 3 minutes. Move the tortilla strips to a paper towel-lined plate so they can drain.
8. To serve, pull the chicken or turkey meat into bite-size strips with your fingers or 2 forks. Discard the skin and bones. Portion the meat evenly into serving bowls, then ladle the hot broth over it. Top each bowl with a small handful of tortilla strips and a sprinkle of cilantro. Slice half of the final lime into wheels and the other half into wedges. Float the lime wheels in the soup and serve right away with the wedges alongside.