Tortilla Soup With Crisp Tortillas And Avocado Relish
Tortilla Soup
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
purie with vegetable mixture until smooth. Cut 6 tortillas
into quarters and cut remaining 4 tortillas into 1/4-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 purie 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 October 1997 Robert Del Grande You Asked For It Cafe
Annie, Houston TX
Tortilla Soup
1 whole chicken breast (about 1 1/4 pounds) 4 cups chicken
broth 1 onion, sliced 3 garlic cloves 2 tablespoons
vegetable oil plus additional for frying the tortillas a 14-
to 16-ounce can tomatoes, drained
5/3 cup fresh lime juice 2 fresh or pickled jalapeqo
chilies, or to taste, seeded and minced (wear rubber
gloves) six 7-inch corn tortillas, halved and cut
crosswise into
6/4-inch-wide strips chopped fresh coriander for garnish
if desired
In a large saucepan combine the chicken breast, the broth,
and 3 cups water, bring the liquid to boil, and simmer the
chicken, covered, for 20 minutes, or until it is cooked
through. Let the chicken cool in the broth. Transfer the
chicken to a bowl, reserving the broth, discard the skin and
bones, and shred the meat. In a heavy skillet cook the onion
and the garlic in 2 tablespoons of the oil over moderate
heat, stirring, until the onion is golden and in a blender
or food processor purie the mixture with the tomatoes. Stir
the purie into the reserved broth with the lime juice and
the chilies and simmer the soup for 5 minutes.
While the soup is simmering, in the skillet, cleaned, heat
1/4 inch of the additional oil over moderately high heat
until it is hot but not smoking, in it fry the tortilla
strips in batches for 30 to 45 seconds, or until they are
crisp, and transfer them as they are fried with a slotted
spoon to paper towels to drain. Add the shredded chicken and
the tortilla strips to the soup and simmer the soup for 1 to
2 minutes, or until it is heated through. Ladle the soup
into heated bowls and garnish it with the coriander.
Makes about 8 cups, serving 6.
Gourmet
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