Azafrán (Carthamus tinctorius) are the stamens from the safflower. The safflower was introduced to New Mexico by the Spaniards as a substitute for true saffron. As well as adding it to recipes for flavor and color many tribes historically used azafrán for medicinal purposes. Many Native Peoples as well as Spanish descendants still use azafrán medicinally, but the majority of people today use is as a spice in cooking. The subtle aromatic flavor of azafrán in this nutritious soup is wonderful with fresh sweet vegetables. Serve this a s a main course with bread, or homemade tortillas, or in smaller portions as an appetizer.
Cooks' Note: Azafrán, also called Native American saffron, is an herb that is actually the fine threads from the stigma of the safflower plant. Despite the name, azafrán is not the same as saffron, which is usually more expensive and derived from the crocus plant in the iris family. (Saffron can be substituted for azafrán, though: use one pinch of saffron for 2 tablespoons of azafrán.) Stored in a dark, cool place, azafrán will last several months in a sealed plastic or glass container.
Variation: This dish can be made vegetarian by omitting the chicken stock and just using water.
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