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Cinco de Mayo: Tortilla Soup, Mexican-Style

Source of Recipe


Patricia Quintana



List of Ingredients



• 2 chiles pasillas, washed, seeded, deveined; plus 2 long chiles pasillas, all fried in a little oil
  
• 2 chiles anchos, washed, seeded, deveined and fried in a little oil
  
• 4 medium tomatoes, peeled
  
• 1 white onion, sliced
  
• 4 cloves garlic, chopped
  
• 2/3 cup olive or corn oil
  
• 2 sprigs cilantro
  
• 6 quarts chicken broth
  
• Salt
  
• .
  
• -- For the Garnish --
  
• 2 cups vegetable oil
  
• 24 tortillas, sliced in thin strips and dried for 1 day
  
• 8 chiles pasillas, fried in a little hot oil
  
• 2 avocados, finely chopped
  
• 2 cups fresh cheese, such as panela or feta, finely crumbled
  
• 1 cup crème fraîche (or 1 cup sour cream mixed with ¼ half-and-half)
  






Instructions



1. In a blender or food processor, blend chiles pasillas and anchos with tomatoes, onion, and garlic. Strain. Heat oil in a stockpot. Pour blended chile mixture into a pot and fry until it thickens and fat rises to the suface. Add cilantro. Mix in the boiling broth and long chiles pasillas. Salt to taste and simmer for 25 minutes.
   
   
2. Prepare the garnish:
   Heat oil in a frying pan and fry tortilla strips until crisp. Drain on paper towels, and sprinkle with salt.
   
   
3. To serve, pour soup into a tureen. Divide tortilla strips among individual bowls. Ladle soup over tortilla strips. Serve chiles, avocados, cheese, and crème fraîche in separate bowls allowing diners to season soup to taste.
   
   Makes 8 servings.