This recipe comes to us courtesy of Chef Priscila Satkoff of Chicago's fabulous restaurant Salpicon. Lee Maloney recently visited and raved about the wonderful experience. See the related travel links below to read all about it.

In the meantime roast the pasilla chiles in a very hot skillet, quickly; (less than 20 seconds; they roast very fast!). In a blender purée the chiles and garlic, using some of the meat broth; strain.

Add the chile purée to the meat. Dissolve the corn masa in the water and add to the broth to thicken it. Bring it to a boil and let it simmer for 10 minutes. Add salt to taste. In a soup bowl, place the cooked meat, add some of the pasilla broth and the cooked vegetables, adding some of the lime juice.