Post by Granny Smith on Mar 27, 2008 15:17:05 GMT -5
Sopa de Tortilla
contributed by carla
2 T. lard or vegetable
1 medium onion, diced
2 cloves garlic, peeled
1 ripe, medium-small tomato, roasted, cored and peeled
OR 1/2 (15 oz.) can tomatoes, drained
1-1/2 qts. chicken broth
4 - 6 corn tortillas, preferably stale
1/2 c. vegetable oil
1 to 2 dried chiles pasillas, stemmed, seeded and deveined
2 c. cubed queso fresco or Monterrey Jack
1 large web, cut into 4 to 6 wedges
In a medium skillet, heat 1 T. of the lard or oil over medium-low. Add the onion and garlic cloves, and fry until both are a deep golden-brown, 12-15 minutes. Scoop into a blender jar or food processor, add the tomato and process until smooth.
Heat the remaining tablespoon of lard or oil in the same skillet over medium-high. When hot, add the tomato mixture and stir constantly until thick and considerably darker, about 5 minutes. Scrape into a large saucepan.
Stir the broth into the tomato mixture, partially cover and simmer for 1/2 hour over medium-low heat. Season with salt.
If the tortillas are fresh or moist, let them dry out for a few minutes in a single layer. Slice them in half, then slice the halves crosswise into strips 1/4" thick. Heat the 1/3 c. vegetable oil in a medium-small skillet over medium-high. When hot, add the tortilla strips and fry, turning frequently, until they are crisp. Drain on paper towels. Cut the thiles into 1" squares and fry in the hot oil very briefly, about 3 or 4 seconds; immediately remove and drain, then place in a small serving bowl.
Just before serving, divide the cheese among 4 to 6 bowls, and top with the fried tortilla strips. Ladle on the hot soup and serve right away. Pass the toasted chile separately, along with the lime (the juice of which brings out the flavors of the soup).
contributed by carla
2 T. lard or vegetable
1 medium onion, diced
2 cloves garlic, peeled
1 ripe, medium-small tomato, roasted, cored and peeled
OR 1/2 (15 oz.) can tomatoes, drained
1-1/2 qts. chicken broth
4 - 6 corn tortillas, preferably stale
1/2 c. vegetable oil
1 to 2 dried chiles pasillas, stemmed, seeded and deveined
2 c. cubed queso fresco or Monterrey Jack
1 large web, cut into 4 to 6 wedges
In a medium skillet, heat 1 T. of the lard or oil over medium-low. Add the onion and garlic cloves, and fry until both are a deep golden-brown, 12-15 minutes. Scoop into a blender jar or food processor, add the tomato and process until smooth.
Heat the remaining tablespoon of lard or oil in the same skillet over medium-high. When hot, add the tomato mixture and stir constantly until thick and considerably darker, about 5 minutes. Scrape into a large saucepan.
Stir the broth into the tomato mixture, partially cover and simmer for 1/2 hour over medium-low heat. Season with salt.
If the tortillas are fresh or moist, let them dry out for a few minutes in a single layer. Slice them in half, then slice the halves crosswise into strips 1/4" thick. Heat the 1/3 c. vegetable oil in a medium-small skillet over medium-high. When hot, add the tortilla strips and fry, turning frequently, until they are crisp. Drain on paper towels. Cut the thiles into 1" squares and fry in the hot oil very briefly, about 3 or 4 seconds; immediately remove and drain, then place in a small serving bowl.
Just before serving, divide the cheese among 4 to 6 bowls, and top with the fried tortilla strips. Ladle on the hot soup and serve right away. Pass the toasted chile separately, along with the lime (the juice of which brings out the flavors of the soup).