This classic Mexican soup showcases the flavor of pasilla and ancho chiles, and is garnished with fried tortilla strips for interesting texture. For extra flavor, garnish with fried ancho strips and lime wedges.
Base SKU:
694
Cuisine:
Mexican
Prep Time:
25 Minutes
Cooking Time:
25 Minutes
Yield:
4 Servings
Source:
EthnicGrocer
Ingredients:- Click "View all receipe products" to see all recipe products.
2
Ancho chiles, dried
3 Tablespoon(s)
Corn oil, for frying
4
Tomatoes, whole, canned
1
Onion, white, sliced
6 clove(s)
Garlic
1/2 cup(s)
Cilantro, fresh, chopped
to taste
Lime juice, freshly squeezed
1 packet(s)
Corn tortillas, sliced into thin strips
2
Avocados, sliced
for garnish
Sour cream
for garnish
Monterey Jack cheese, shredded
Instructions:
1.
Rehydrate pasillas and anchos. Begin by heating a small amount of oil in a skillet. Remove stems from chiles; add to heated oil and fry quickly until they begin to puff, making sure they do not darken.
2.
Transfer chiles to a bowl of hot, not boiling, water, and soak until softened, about 20 minutes. Carefully remove seeds using gloves. Taste soaking liquid to see if it is bitter– if not, reserve.
3.
Combine softened chiles (with soaking liquid if not bitter) with tomatoes, onion, and garlic in a blender or food processor. Puree until smooth.
4.
In a large pot, heat 3 tablespoons oil until hot. Add the chile mixture and fry until it thickens a bit; skim the fat.
5.
Add the stock and simmer for about 15 minutes. Add the cilantro and lime juice to taste; season with salt to taste.
6.
Prepare the tortillas. In a large pot, heat about an inch of the oil until very hot (365;F); the oil should begin to "ripple", but not smoke. Add tortillas in batches, turning with a slotted spoon until golden. Remove and blot on paper towels. Repeat with remaining tortilla shreds.
7.
To serve, distribute fried tortillas evenly among soup bowls. Ladle hot soup over tortillas. Garnish with avocados, sour cream, and cheese.
