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corn tortillas canola oil garlic white onion chilies tomatoes chicken epazote salt queso fresco avocado lime
Viewed: 39 - Published at: 10 months agoIngredients
- 6 corn tortillas, halved
- Canola oil for frying
- 4 cloves garlic, peeled and left whole
- 1 small white onion, sliced
- 2 pasilla chilies or 1 ancho chile, stemmed, seeded, and torn into several pieces
- One 15-ounce can whole tomatoes in juice, drained, or 12 ounces tomatoes, cored and coarsely chopped
- 6 cups unsalted chicken stock, preferably homemade
- 1 large sprig epazote (optional)
- 1/2 teaspoon salt or to taste
- 6 ounces queso fresco or other crumbly fresh cheese such as salted pressed farmers cheese or feta, cut into 1/2-inch cubes; or 6 ounces soft white cheese, such as Chihuahua, quesillo, asadero, or Monterey jack, shredded
- 1 large avocado, peeled, pitted, and cut into 1/2-inch dice
- 1 large lime, cut Into wedges
Method
- Cut the tortillas vertically into 1/4-inch-thick strips.
- In a medium saucepan, heat 1/2 inch oil over medium heat until it shimmers.
- The edge of a tortilla snip inserted in the oil should sizzle vigorously.
- Add half the tortilla strips.
- Stir until they are golden brown and crisp.
- With a slotted spoon, transfer to paper towels to drain.
- Repeat with the remaining tortillas.
- Pour off all but a thin coating of hot oil and return the pan to the heat.
- Add the garlic and onion and cook, stirring frequently, until golden, about 7 minutes.
- Using a slotted spoon, press the garlic against the side of the pan to leave behind as much oil as possible, then transfer the garlic to a blender or food processor.
- Add the chile pieces to the hot pan.
- Turn quickly as they fry, toast, and release a delicious aroma, about 30 seconds in all.
- (Too much frying/toasting will make them bitter.)
- Transfer to paper towels to drain.
- Set the pan aside.
- Add the tomatoes to the blender or food processor and process to a smooth puree.
- If using fresh tomatoes, strain the puree to get rid of the pieces of tomato skin.
- Heat the same saucepan over medium-high heat.
- Add the tomato puree and stir until it has thickened to the consistency of tomato paste, about 10 minutes.
- Add the stock and epazote (if you like), bring to a boil, then partially cover and gently simmer over medium to medium-low heat for 30 minutes.
- Add the salt.
- To serve, divide the cheese and avocado among warmed soup bowls.
- Ladle a portion of the broth into each bowl, top with a portion of the tortilla strips, and crumble on a little of the toasted chilies.
- Offer wedges of lime.
