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| Classic Tortilla Soup |
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| Chef Roberto Santibañez, Rosa
Mexicano, Washington, D.C. |
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| INGREDIENTS |
QUANTITY |
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| Ripe tomatoes |
4 medium (1-1/2 pounds) |
| White onion |
1 medium (6 ounces) |
Pasilla or another medium-hot
dried chile, lightly toasted |
4 teaspoons |
| Garlic cloves, halved |
2 |
| Vegetable oil, divided |
8 tablespoons |
| Chicken stock |
2 quarts |
| Epazote* |
2 large sprigs |
Corn tortillas, cut in 1/4-
inch strips |
12 (about 3 cups) |
| Ripe Mexican Hass avocados |
2 (about 1 pound) |
Queso fresco, cut in 1/4-inch
pieces |
6 ounces (about 1 cup) |
| Dried chile strips (optional) |
As needed |
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| * pungent herb with a flavor similar
to that of cilantro |
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| 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, over
high heat, heat 2 tablespoons of the oil 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. |
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| 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 halves;
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 1/4-inch pieces. |
| 6 |
To
serve: 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 |
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