Sunday, November 05, 2006
Soups: Tortilla Soup
This recipe seems a little fussy but it's mostly just a lot of frying (I would never bother if it was that complicated).
6 dried guajillo chiles, stemmed
2 dried pasilla chiles, stemmed
12 5-6 inch diameter white corn tortillas
2/3 c. plus 2 T. corn oil
2 c. coarsely chopped plum tomatoes
1 ½ c. water
¼ small white onion
2 large garlic cloves
2 large fresh cilantro sprigs
Pinch of baking soda
4 c. chicken broth
Toppings
crumbled queso fresco
2 avocados, peeled, pitted and diced
sour cream
Cut slit in 1 long side of each chile; pull open. Remove seeds and membranes; press chiles flat. Cut pasilla chiles into 1x1/4 inch strips.
Stack 6 tortillas and cut into 1x ¼ inch strips. Heat 2/3 c. oil in heavy medium skillet over medium high heat until very hot. Working in batches, add tortilla strips to skillet; toss until crisp ands golden, about 1 minute. Using slotted spoon, transfer strips to paper towels.
One at a time, fry 6 whole tortillas in oil until golden and almost crisp, about 30 seconds each side. Transfer to paper towels.
Working in batches, add guajillo chiles to skillet; press with spatula until chiles begin to blister, about 10 seconds per side. (Really, just that briefly). Transfer to paper towels. Add pasilla chile strips to skillet; stir 10 seconds. Transfer to paper towels to drain.
Combine tomatoes, water, onion, garlic, cilantro and baking soda into heavy large pot. Coarsely crumble whole tortillas and the guajillo chiles into pot. Bring to a boil. Reduce heat to medium; cover and simmer until water is almost absorbed and chiles are soft, stirring occasionally, about 6 minutes.
Take pot off heat and using an immersion blender, puree mixture until smooth, while gradually adding 3/4 c. chicken broth. (If you don't have an immersion blender (and you should), you can use a regular blender. Working in 3 bathches, puree until smooth, adding 1/4 c. broth to each batch).
Heat 2 T. oil in large saucepan over medium-high heat. Add tomato mixture; stir until thick and deeper in color, about 2 minutes. Add remaining chicken broth; bring to boil. Simmer 8 minutes to develop flavors. Season with salt.
Ladle soup into bowls. Garnish each serving with tortilla strips, chile strips, cheese, avocado and sour cream
Makes 6 servings.
6 dried guajillo chiles, stemmed
2 dried pasilla chiles, stemmed
12 5-6 inch diameter white corn tortillas
2/3 c. plus 2 T. corn oil
2 c. coarsely chopped plum tomatoes
1 ½ c. water
¼ small white onion
2 large garlic cloves
2 large fresh cilantro sprigs
Pinch of baking soda
4 c. chicken broth
Toppings
crumbled queso fresco
2 avocados, peeled, pitted and diced
sour cream
Cut slit in 1 long side of each chile; pull open. Remove seeds and membranes; press chiles flat. Cut pasilla chiles into 1x1/4 inch strips.
Stack 6 tortillas and cut into 1x ¼ inch strips. Heat 2/3 c. oil in heavy medium skillet over medium high heat until very hot. Working in batches, add tortilla strips to skillet; toss until crisp ands golden, about 1 minute. Using slotted spoon, transfer strips to paper towels.
One at a time, fry 6 whole tortillas in oil until golden and almost crisp, about 30 seconds each side. Transfer to paper towels.
Working in batches, add guajillo chiles to skillet; press with spatula until chiles begin to blister, about 10 seconds per side. (Really, just that briefly). Transfer to paper towels. Add pasilla chile strips to skillet; stir 10 seconds. Transfer to paper towels to drain.
Combine tomatoes, water, onion, garlic, cilantro and baking soda into heavy large pot. Coarsely crumble whole tortillas and the guajillo chiles into pot. Bring to a boil. Reduce heat to medium; cover and simmer until water is almost absorbed and chiles are soft, stirring occasionally, about 6 minutes.
Take pot off heat and using an immersion blender, puree mixture until smooth, while gradually adding 3/4 c. chicken broth. (If you don't have an immersion blender (and you should), you can use a regular blender. Working in 3 bathches, puree until smooth, adding 1/4 c. broth to each batch).
Heat 2 T. oil in large saucepan over medium-high heat. Add tomato mixture; stir until thick and deeper in color, about 2 minutes. Add remaining chicken broth; bring to boil. Simmer 8 minutes to develop flavors. Season with salt.
Ladle soup into bowls. Garnish each serving with tortilla strips, chile strips, cheese, avocado and sour cream
Makes 6 servings.
Labels: soups
# posted by Lorraine @ 12:00 PM 
