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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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a light tasty soup for cinco de mayo Ingredients:
2 dried pasilla chiles |
2 dried ancho chiles |
12 corn tortillas |
2/3 cup corn oil |
2 cups plum tomatoes, chopped |
1 1/2 cups water |
1/2 onion, chopped |
3 cloves garlic, chopped |
2 sprigs cilantro |
1 pinch baking soda |
4 cups chicken stock |
1/2 cup queso fresco |
1 small avocado, diced |
1/4 cup crema or 1/4 cup sour cream |
Directions:
1. cut slits into the chiles to open.
2. remove seeds and cut into strips.
3. cut 6 tortills into strips.
4. heat 2/3 c oil in a large skillet.
5. working in batches add strips to oil, toss until golden, remove to paper towels to drain.
6. add whole tortillas one at a time, fry until crisp, remove.
7. add chile strips fry 1 minute, remove and drain.
8. combine tomatoes and next 5 ingredients in a stockpot.
9. crumble in the whole tortillas and chiles, bring to boil and simmer for 10 minutes.
10. add 1 c chicken stock, remove from heat and blend with immersion blender (or pour in batches into blender) add remaining 3 c chicken stock and simmer for 10 minutes for flavors to blend.
11. season with salt& pepper to taste serve garnished with tortilla strips, cheese, avocado and sour cream.
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