Tortilla Soup with Chiles and Tomatoes requires roughly 75 hours from start to finish. This recipe makes 4 servings with 2353 calories, 58g of protein, and 54g of fat each. This recipe covers 60% of your daily requirements of vitamins and minerals. It works well as an expensive main course. If you have garlic cloves, vegetable oil, epazote, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is perfect for Autumn. It is a good option if you're following a gluten free and vegetarian diet.
Instructions
1
Toast chiles in a dry heavy skillet (not nonstick) over medium-high heat, turning with tongs, until pliable and slightly changed in color, about 30 seconds. Coarsely crumble 1 pasilla chile and set aside.
Ingredients you will need
Pasilla Pepper
Chili Pepper
Toast
Equipment you will use
Frying Pan
Tongs
2
Purée tomatoes, onion, garlic, chiles de á:rbol (including seeds), and remaining 3 pasilla chiles with 1/2 cup stock in a blender.
Ingredients you will need
Tomato
Chili Pepper
Garlic
Onion
Seeds
Stock
Equipment you will use
Blender
3
Heat lard in a large heavy pot over medium heat until it shimmers, then cook purée, stirring frequently, until reduced by half and beginning to stick to pot, 15 to 20 minutes. Stir in remaining 7 1/2 cups stock, epazote, and 1 teaspoon salt, then simmer, uncovered, 45 minutes.
Ingredients you will need
Epazote
Stock
Lard
Salt
Equipment you will use
Pot
4
While soup simmers, heat 1 inch oil to 350°F in a deep 10-inch heavy skillet, then fry tortilla squares, a handful at a time, until golden, 30 to 45 seconds per batch.
Ingredients you will need
Tortilla
Soup
Cooking Oil
Equipment you will use
Frying Pan
5
Transfer with a slotted spoon to paper towels to drain and season lightly with salt.
Ingredients you will need
Salt
Equipment you will use
Slotted Spoon
Paper Towels
6
Divide tortillas and avocado among soup bowls and ladle in soup.
Ingredients you will need
Tortilla
Avocado
Soup
Equipment you will use
Bowl
Ladle
7
Sprinkle with cheese, drizzle with crema, and top with crumbled chile.
Ingredients you will need
Cheese
Chili Pepper
Mexican Crema
1
•Soup can be made 3 days ahead and chilled (covered once cool). •Tortillas can be fried 1 day ahead and kept in an airtight container. Rewarm in oven.•You can use unsalted store-bought tortilla chips in place of homemade.