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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is an authentic Tortilla Soup. The Guajillo chiles really add the flavor. For some real heat habenaro or bhut jolokia pepper can be added. The ingredients are easy to find in a specialty store. Ingredients:
8 dried guajillo chiles slit open, seeds and membranes removed; cut in 1 x 1/4 strips |
12 5 - 6 white corn tortillas |
2/3 c. plus 2 tbs corn oil |
2 c. coarsely chopped plum tomatoes |
1 1/2 c. water |
1/4 small white onion diced |
2 lg. garlic cloves crushed |
1 lg sprig fresh epazote or cilantro |
pinch of baking soda |
4 cups chicken broth |
1/2 c. queso fresco (cheese) crumbled |
1 small avocado peeled, pitted, slices |
1/4 c. crema mexicana or sour cream |
Directions:
1. Cut 6 tortillas into 1 x 1/4 inch strips. Heat 2/3 c. oil in a heavy skillet over med-hi heat until very hot. In batches, add tortilla strips to skillet; toss until crisp and golden, about 1 minute. Using a slotted spoon transfer the strips to paper towels. One at a time fry the remaining tortilla rounds one at a time for about 30 seconds per side. Transfer to paper towels.
2. Working in batches, add the guajillo chiles to the skillet; press with spatula until chiles begin to blister, about 10 seconds per side. transfer to paper towels.
3. Combine tomatoes and next five ingredients into heavy large pot.
4. Coarsely crumble the Whole tortillas add to pot then add the chiles. Bring to a boil. Reduce heat to medium cover and simmer until water is almost absorbed; about 10 minutes.
5. Working in 3 batches, puree the mixture in a blender until smooth, adding 1/4 c. broth to each batch
6. Heat 2 tbs. oil in a large saucepan over med-hi heat . Add the tomato mixture stir until thick and deep in color, about 3 minutes. Add remaining broth (3 1/4 c.) and bring to boil. Simmer 8 minutes to enhance all the flavors. Season with salt.
7. Ladle soup into bowls. Garnish each serving with tortilla strips, chile strips, cheese, diced avocado, and crema.
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