TORTILLA SOUP, MEXICAN STYLE

SOPA DE TORTILLA A LA MEXICANA
(TORTILLA SOUP, MEXICAN STYLE)

South of the border flavor!



INGREDIENTS:

                               2 chiles pasillas, washed, seeded, deveined plus 2 long chiles pasillas,
                               all fried in a little oil 
                               2 chiles anchos, washed, seeded, deveined and fried in a little oil 
                               4 medium tomatoes, peeled 
                               1 white onion, sliced 
                               4 cloves garlic, chopped 
                               2/3 cup olive oil or corn oil 
                               2 sprigs epazote or cilantro
                               Salt, to taste 


                               In a blender or food processor, blend chiles pasillas and anchos with
                               tomatoes, onion and garlic. Strain. Heat oil in a stock pot. Pour blended
                               chile mixture into a pot and fry until it thickens and fat rises to the
                               surface. Add epazote. Mix in the boiling broth and long chiles pasillas. Salt
                               to taste and simmer for 25 minutes. To serve, pour soup into a tureen.
                               Divide tortillas strips among individual bowls. Ladle soup over tortilla
                               strips. Serve chiles, avocado, cheese and crθme fraiche in separate bowls,
                               allowing diners to season soup to taste.

                               For the broth: 
                               6 quarts chicken broth or beef broth 


                               For the garnish: 
                               2 cups vegetable oil 
                               24 tortillas, sliced in thin strips and dried for 1 day 
                               8 chiles pasillas, fried in a little oil or lard 
                               2 avocados, finely chopped 
                               2 cups fresh cheese, such as panela or feta, finely crumbled 
                               1 cup crθme fraiche, or 1 cup sour cream mixed with 1/4 half-and-half 




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