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Sopa de Tortilla (Tortilla Soup)

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Sopa de Tortilla (Tortilla Soup)

 

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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.

 

Cuisine: Mexico

Prep Time: 25 Minutes

Cooking Time: 25 Minutes

Yield: 4 Servings

Source: EthnicGrocer

 

 

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Ingredients - (Click on a shopping cart to view an individual product. Click

" View all recipe products " to see all recipe products.)

 

4 Tomatoes, whole, canned

4 Garlic cloves

2 Ancho chiles, dried

Corn oil, for frying

8 cup(s) Vegetable Stock, heated

to taste Sea salt

1 Onion, white, sliced

1/2 cup(s) Cilantro, fresh, chopped

Garnish:

1 packet(s) Corn tortillas, sliced into thin strips

2 Avocados, sliced

Sour cream

Chihuahua cheese, shredded

to taste Lime juice, freshly squeezed

 

 

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Instructions

 

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.

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.

Combine softened chiles (with soaking liquid if not bitter) with tomatoes,

onion, and garlic in a blender or food processor. Puree until smooth.

In a large pot, heat 3 tablespoons oil until hot. Add the chile mixture and

fry until it thickens a bit; skim the fat.

Add the stock and simmer for about 15 minutes. Add the cilantro and lime

juice to taste; season with salt to taste.

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.

To serve, distribute fried tortillas evenly among soup bowls. Ladle hot soup

over tortillas. Garnish with avocados, sour cream, and cheese.

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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