CLASSIC TORTILLA SOUP
Chef Roberto Santibañez, Rosa Mexicano, Washington, D.C.
 
INGREDIENTS QUANTITY
Ripe tomatoes 4 medium (1-1/2 pounds)
White onion 3 tablespoons
Pasilla or another medium-hot dried chile, lightly toasted 4 teaspoons
Garlic cloves, halved 1 tablespoon
Vegetable oil To taste
Chicken stock To taste
Epazote* 4 large (about 2 pounds)
Corn tortillas, cut in _-inch strips 9 slices
Queso fresco, cut in 1/4-inch pieces 1-1/2 cups
Ripe Mexican Hass avocados 1-1/2 cups
Dried chile strips (optional) 1-1/2 cups
   
* pungent herb with a flavor similar to that of cilantro

  1. On a comal or in a cast iron skillet, over high heat, cook tomatoes and onion until lightly charred and soft. Peel tomatoes.
  2. In a blender container, combine tomatoes, onion, pasilla chile and garlic. Process until smooth. Strain mixture into a bowl.
  3. In a broad heavy saucepan, heat 2 tablespoons of the oil over high heat until it starts to smoke. Add pureed tomato mixture; reduce heat to low; simmer, stirring occasionally, for 15 minutes. Add chicken stock and epazote; simmer until flavors are blended, about 30 minutes.
  4. Meanwhile, in a 1-quart saucepan, heat the remaining 6 tablespoons oil. Fry tortilla strips until very crisp and tan. Drain on paper towels.
  5. Cut avocados lengthwise in half; twist to separate; remove pits by striking lightly with a knife blade and twisting; with a spoon, scoop flesh from shells. Cut 2 avocado halves in thin slices; reserve for garnish. Dice remaining avocado halves in _-inch pieces.
  6. To serve: Remove epazote from soup and discard. Ladle soup into 12 soup bowls, dividing evenly. Scatter fried tortillas, cheese and diced avocados on top. Garnish each serving with an avocado slice and, if desired, thin strips of dried chile.
YIELD: 12 portions