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FeedTortilla Soup with Pasilla Chile, Fresh Cheese, and Avocado
A small bowl of tortilla soup is a dramatic way to begin a meal, but this soup is satisfying enough to be the main attraction.
By Rick Bayless
Photo by Terry Brennan
Food Styling Lara Miklasevics
Food Styling Lara Miklasevics
A small bowl of tortilla soup is a dramatic way to begin a meal, but this soup is satisfying enough to be the main attraction. Though both the dried pasilla chile and epazote could be left out, the soup would lack that inimitable Mexican stamp. Many cooks use dried ancho chile, which is more readily available in the United States than pasilla. Epazote adds a rustic, Mexican flavor, but you’ll still like the soup made without it.
Serves 6 as a first course, 4 as a light main dish
6 corn tortillas
Vegetable oil for frying
4 garlic cloves, peeled and left whole
1 small white onion, sliced
2 dried pasilla chiles (or 1 dried ancho), stemmed, seeded, and torn into several flat pieces
1 14.5-ounce can whole tomatoes in juice, drained
6 cups chicken broth
1 large sprig fresh epazote, if available
6 ounces Mexican queso fresco, feta, or other crumbly fresh cheese, cut into ½-inch cubes
1 large ripe avocado, peeled, pitted and cut into ½-inch cubes
1 large lime, cut into wedges
Cut tortillas in half, then into ¼-inch strips. In a medium-large saucepan, heat ½ inch of oil over medium heat until shimmering (not smoking). Add half of the tortilla strips. Cook, stirring, until golden-brown and crispy. With a slotted spoon, scoop out tortilla strips and drain on paper towels. Repeat with remaining tortillas.
Pour off all but a thin coating of hot oil from the saucepan and return to heat. Add garlic and onion and cook, stirring regularly, until golden, about 7 minutes. Use a slotted spoon to scoop out garlic and onion, pressing them against side of pan to leave behind as much oil as possible. Transfer garlic and onion to a blender or food processor.
Add chile pieces to pan. Cook, turning quickly, for about 30 seconds. Remove and drain on paper towels. Set pan aside.
Add tomatoes to blender or food processor containing garlic and onion, and process to a smooth purée. Set saucepan over medium-high heat. When hot, add purée and cook, stirring, until it has thickened to the consistency of tomato paste, about 10 minutes. Add broth and epazote (if using), bring to a boil, then partially cover and gently simmer over medium-low heat for 30 minutes. Season to taste with salt.
To serve, divide cheese and avocado among soup bowls. Ladle broth into each bowl, top with tortilla strips, and crumble on a little toasted chile. Serve with lime wedges.
11 ISSUES (1 YEAR)
