Southwestern Recipes
Tortilla Soup 3
Ingredients
- 6 to 8 (6-inch) corn tortillas, preferably day-old
- 2 large very ripe tomatoes, peeled and seeded
- 2/3 cup coarsely chopped white onion
- 1 large clove garlic
- Lard or vegetable oil
- 7 cups chicken stock or broth
- 4 sprigs fresh cilantro
- 3 sprigs fresh mint, if desired
- 1/2 to 1 teaspoon salt
- 4 or 5 dried pasilla chiles
- 5 ounces Chihuahua or Monterey Jack cheese, cut into 1/2-inch cubes
- 1/4 cup coarsely chopped fresh cilantro
Instructions
- Stack tortillas; cut into 1/2-inch wide strips. Spread loosely on wire rack;
let stand 1 or 2 hours to dry slightly.
- Combine tomatoes, onion and garlic in blender container; process until smooth.
Heat 3 tablespoons lard or vegetable oil in 3-quart saucepan over medium heat
until hot. Add tomato mixture; cook, stirring frequently, 10 minutes.
- Add stock and cilantro sprigs to pan; heat over high heat to boiling. Reduce
heat to low; simmer 20 minutes. Add mint and salt; simmer 10 minutes longer.
Remove and discard cilantro and mint sprigs; keep soup hot, covered.
- Melt enough lard in heavy, large skillet to 1/2-inch depth. Heat to 375
degrees F; adjust heat to maintain temperature.
- Fry 1/2 tortilla strips at a time in lard, turning occasionally, until crisp,
about 1 minute. Remove with slotted spoon; drain on paper toweling. Fry chiles
in lard, turning occasionally, until puffed and crisp, about 30 seconds. Do
not let chiles burn. Drain on paper toweling. Cool slightly.
- Crumble chiles coarsely.
- Ladle soup into bowls; pass chiles, tortilla strips, cheese and chopped
cilantro to be added according to individual taste.
Makes 4 to 6 servings.