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Full Online Book HomeLearning KitchenMexican And Hispanic - Soup - Tortilla Soup By Diann
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Mexican And Hispanic - Soup -  Tortilla Soup By Diann Post by :posthumanx Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2197

Click below to download : Mexican And Hispanic - Soup - Tortilla Soup By Diann (Format : PDF)

Mexican And Hispanic - Soup - Tortilla Soup By Diann

6 corn tortillas
1/2 inch vegetable oil ( in frying pan )
4 garlic cloves, peeled and left whole
1 small onion, sliced
2 dried pasilla chiles (or 1 dried ancho) steamed, seeded, and torn into flat pieces
1 (15 oz.) can whole tomatoes in juice, drained
6 C. chicken broth
1 large sprig epazote
salt, to taste
6 oz. Mexican queso fresco or other crumbly cheese (such as feta), cut into 1/2 inch cubes
1 large ripe avocado, peeled pitted and cut into 1/2 inch cubes
1 large lime, cut into wedges


Cut tortillas in half then crosswise making 1/4 inch strips in frying pan heat oil over medium heat. Add half of the tortilla strips, stir til golden and crisp. Scoop out and drain. Repeat with other half of strips.

Pour off all but a thin coating of oil. Add garlic and onion; cook til golden, about 7 min. Scoop out onion and garlic with slotted spoon. Place into blender or food processor. Add chile pieces to pan fry til toasted, about 30 seconds; remove.

Add tomatoes to onion and garlic; process til smooth. Heat sauce pan on medium-high heat, add puree, stiring til it has the consistency of tomatoe paste, about 10 min. Add broth and epazote, bring to boil and then partially cover and turn heat to medium-low and simmer for 30 min. Salt to taste.

Divide cheese and avocado among soup bowls. Ladle in soup and top with tortillas and chiles. Serve with lime wedges. Squeeze limes in soup at table.
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