SERVES 6
INGREDIENTS:
6 Corn tortillas (pre-fried)
4 Garlic cloves
1 Small white onion
2 Dried pasilla chiles
1 15 oz. can whole tomatoes in juice, drained or 12 oz. ripe tomatoes cored and roughly chopped
6 Cups chicken, store bought or homemade
1 Large sprig of epazote ( optional)
Salt to taste
GARNISH:
6 oz. cheddar cheese
1 large ripe avocado, peeled, pitted and cut into 1/2 inch cubes
1 large lime, cut into wedges
Method:
In a medium - large sauce pan (4 quart) pour in enough oil to coat the bottom of the pan . Add the garlic and onions to the pan and cook, stirring regularly, until golden brown, about 7 minutes. Use the slotted spoon to scoop out the garlic and onion. Transfer the garlic and onion to a blender or food processor.
Add the chile pieces to the hot pan. Turn quickly as they fry, toast and release their aromas-- about 30 seconds. Do not over toast—it will become bitter. Remove set aside.
Broth: Add the tomatoes to the blender containing the garlic and onion and process till smooth puree. Stir till mixture becomes a thick paste, about 10 minutes. Add the broth and the epazote to sauce pan and bring to a boil, then partially cover and let simmer over medium heat for 30 minutes. Taste and season with salt usually about a 1/2 teaspoon.
Serving the soup: Divide the cheese and avocado among the soup bowls. Ladle a portion of the broth into each bowl, top with a portion of tortilla strips and crumble on a little toasted chile. Offer a lime wedge with each bowl of soup.
Tools Needed: ~ Blender or food processor ~ ladle ~ slotted spoon ~ 4 quart sauce pan ~
sharp knife
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