Tortilla Soup with Crisp Tortillas and Avocado Relish
For tortilla soup
1/2 white onion 1 pound plum tomatoes 6 peeled garlic cloves
2 [dried] guajillo chilies* (about 1 ounce) 2 [dried]
ancho chilies* (about 1 ounce) ten 5- to 6-inch white corn
tortillas about 2 cups peanut or vegetable oil for deep-
frying 8 cups chicken stock*
2/2 teaspoon dried oregano, crumbled 1 teaspoon coarse salt
For avocado relish 2 ripe California avocados 1 small vine-
ripened tomato
3/3 cup finely chopped white onion (about 1/2 onion) 1 to 2
fresh serrano chilies 2 tablespoons chopped fresh
coriander sprigs 2 teaspoons fresh lime juice 1 teaspoon
coarse salt
4/2 teaspoon coarsely crushed black peppercorns
8 fresh coriander sprigs
Garnish: lime wedges
*available at Latino markets, specialty foods shops, and
some supermarkets
Make soup: Preheat broiler.
Coarsely chop onion. In a well-seasoned 9-inch cast-iron or
other heavy ovenproof skillet arrange onion, tomatoes, and
garlic in one layer and broil about 2 inches from heat,
turning vegetables occasionally with tongs, until tomato
skins are blistered and lightly charred, about 20 minutes.
Cool vegetables.
While vegetables are broiling, remove stems, seeds, and ribs
from chilies (wear rubber gloves). Heat a dry griddle or
heavy skillet over moderate heat until hot but not smoking
and toast chilies, 1 or 2 at a time, pressing down with
tongs, a few seconds on each side, or until more pliable.
Transfer chilies as toasted to a bowl. Cover chilies with
hot water and soak about 20 minutes, or until soft.
Drain chilies, discarding soaking liquid, and in a blender
puree with vegetable mixture until smooth.
Cut 6 tortillas into quarters and cut remaining 4
tortillas into
5/4-inch-wide strips. In cleaned 9-inch skillet heat 1/2
inch oil until a deep-fat thermometer registers 3750F.
and fry tortilla quarters in 3 batches, turning them,
until crisp and pale golden, 30 seconds to 1 minute. With
a slotted spoon transfer quarters as fried to paper
towels to drain.
Fry tortilla strips in 2 batches in same manner,
transferring with tongs to paper towels to drain and keeping
them separate from fried tortilla quarters. In a plastic bag
with a rolling pin finely crush tortilla quarters.
In a 5-quart heavy kettle bring stock and chili puree to a
boil, stirring. Stir in crushed tortillas, oregano, and salt
and simmer, uncovered, whisking occasionally, until
tortillas are soft and soup is slightly thickened, 30 to 45
minutes. If necessary, season soup with salt and pepper.
Make relish while soup is simmering: Quarter avocados,
removing pits, and peel. Cut avocados into 1/4-inch dice and
finely chop tomato. Wearing rubber gloves, finely chop
chilies, including seeds if desired. In a bowl gently stir
together avocados, tomato, onion, chilies, and remaining
relish ingredients until combined well.
Divide relish, fried tortilla strips, and coriander among 8
soup plates and ladle soup over mixture. Garnish soup with
lime wedges.
Makes about 9 cups.
Gourmet Robert Del Grande You Asked For It Cafe Annie,
Houston TX
Source: epicurious.comepicurious.comOpen ↗
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