Tortilla Soup with Fried Pasilla Chiles

Name: Tortilla Soup with Fried Pasilla Chiles
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 6 Tbsps grated Chihuahua cheese (or other melting cheese); 1 liters chicken stock; 3 pasilla chiles, stems and seeds removed; 12 smalls corn tortillas, cut into strips; 1 garlic clove; 340 grams tomatoes (about two medium tomatoes); 237 milliliters vegetable oil; 59 milliliters white onion, chopped

Tortill From preparation to the plate, this recipe takes roughly 1 hour. If you have chicken stock, tomatoes, pasilla chiles, 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.

Instructions

Lay a sheet of aluminum foil on a cast-iron skillet set over medium heat.

Equipment you will use

Aluminum Foil

Frying Pan

Add the tomatoes, and flip with a pair of tongs every other minute or so until they are lightly blackened on all sides.

Ingredients you will need

Tomato

Equipment you will use

Tongs

Remove and set aside to cool for a few minutes. Then remove the core from each tomato, and then add to a blender along with the onion and garlic. Process until very smooth.

Ingredients you will need

Garlic

Tomato

Onion

Equipment you will use

Blender

While tomatoes are cooking, heat the oil in a large Dutch oven set over medium-high heat. When hot, add the chiles. Cook until crisp, which should just take a few seconds on each side.

Ingredients you will need

Tomato

Chili Pepper

Cooking Oil

Equipment you will use

Dutch Oven

Remove with a pair of tongs, and transfer to some paper towels to drain. Then add as many of the tortilla strips as will comfortably fit in one layer in the oil. Cook until lightly browned, but not too crisp.

Ingredients you will need

Tortilla Strips

Cooking Oil

Equipment you will use

Paper Towels

Tongs

Remove the strips with a pair of tongs, shaking off any additional oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Tongs

Drain the strips on paper towels. Repeat process with remaining tortilla strips.

Ingredients you will need

Tortilla Strips

Equipment you will use

Paper Towels

Remove all but one tablespoon of the oil from the Dutch oven. With the heat still on medium-high, add the tomato mixture. Cook, stirring often with a wooden spoon, until slightly reduced, about five minutes.

Ingredients you will need

Tomato

Cooking Oil

Equipment you will use

Wooden Spoon

Dutch Oven

Pour in the chicken stock. Bring the mixture to a boil over high heat. While it is warming up, check the seasoning, and add a pinch or two of salt if needed.

Ingredients you will need

Chicken Stock

Seasoning

Salt

When soup comes to a boil, add the tortilla strips. Reduce heat to medium, and cook for three minutes.

Ingredients you will need

Tortilla Strips

Soup

Add the sprig of epazote, and cook for one more minute.

Ingredients you will need

Epazote

Crumble the fried pasilla chiles. Divide the soup between four to six bowls. Top each with a sprinkle of the crumbled chiles and one-sixth of the grated cheese.

Ingredients you will need

Cheese