Monday, April 23, 2012

Robin's Tortilla Soup

Tortilla soup can be found on most menus in San Miguel de Allende.  It is a big hit when I serve it to my friends and some say it is the best they have ever had.  As promised, below is my recipe.


vegetable or canola oil
12  6" corn tortillas, cut into 1/3" strips
sea salt
4  pasilla chiles, stemmed and seeded 
2  ancho chilies, stemmed and seeded
5  large roma tomatoes
1  white onion, sliced
4  garlic cloves, peeled
1  bunch of cilantro
6  cups chicken broth - more if desired
2  avocado, sliced
2  cups queso fresco, crumbled
1  cup creme fraiche

    Pour oil into pan, 1/2" deep.  Heat over medium/high heat.  Fry tortilla strips until crisp, about 2 minutes.  Fry in batches.  Transfer with slotted spoon to paper towels or paper bag lined with paper towels, salt while they are still hot. (Make extra - great snacks) 
    Drain all but 3 tablespoons of the oil.  Working in batches, to avoid crowding, sear/roast tomatoes, onion, garlic and chilies.  Pasilla and ancho chilies will be roasted when fragrant and puffed - do not burn.   Tear 2 of the pasilla chilies in pieces and set aside.  Puree vegetables in batches.  Transfer puree to large stock pot; add broth, pasilla pieces and salt. Simmer for 30 minutes.

To serve.  Place tortilla strips and queso fresco into each bowl.  Ladle soup over.  Garnish with avocado, cilantro leaves and creme fraiche.

* For a hearty meal, add poached chicken to the stock pot when broth is added.
* For a smoother texture, put vegetable puree thru a food mill.


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