cat lover
02-14-2007, 07:05 PM
This recipe is from the historic restaurant in Mexico City
6 tbsp vegetable oil
12 small corn tortillas, cut into 1/4" strips
2 medium tomatoes, broiled
1/4 cup chopped white onion
1 garlic clove
6 cups chicken broth
sea salt and ground black pepper to taste
2 sprigs fresh epazote, chopped, or 2 tablespoons dried epazote *
6 tbsp shredded Monterey Jack cheese
2 dried pasilla chiles, fried crisp for 10 to 15 seconds, seeded &crumbled
Heat oil in a large, heavy Dutch oven over medium heat. Fry tortilla strips till golden brown, about 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels and set aside. Pour off all but 1 tablespoon of the oil in the pan and set aside. In a blender, combine tomatoes, onion, and garlic & puree to a smooth sauce. Heat the remaining tablespoon of oil over medium heat and fry the pureed sauce till it has thickened and is reduced by about one quarter. Add chicken broth and bring to a boil. Check seasonings, adding salt and pepper if needed. Reduce heat to simmer. Add half of the tortilla strips and the epazote. Cook an additional 5 minutes. To serve, divide the remaining tortilla strips among 6 bowls and put 1 tablespoon of the shredded cheese into each one. Ladle hot soup into the bowls and garnish with crumbled chiles. 6 servings
*Look for bunches of the ragged, jagged leaves in Mexican and Central American markets.
6 tbsp vegetable oil
12 small corn tortillas, cut into 1/4" strips
2 medium tomatoes, broiled
1/4 cup chopped white onion
1 garlic clove
6 cups chicken broth
sea salt and ground black pepper to taste
2 sprigs fresh epazote, chopped, or 2 tablespoons dried epazote *
6 tbsp shredded Monterey Jack cheese
2 dried pasilla chiles, fried crisp for 10 to 15 seconds, seeded &crumbled
Heat oil in a large, heavy Dutch oven over medium heat. Fry tortilla strips till golden brown, about 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels and set aside. Pour off all but 1 tablespoon of the oil in the pan and set aside. In a blender, combine tomatoes, onion, and garlic & puree to a smooth sauce. Heat the remaining tablespoon of oil over medium heat and fry the pureed sauce till it has thickened and is reduced by about one quarter. Add chicken broth and bring to a boil. Check seasonings, adding salt and pepper if needed. Reduce heat to simmer. Add half of the tortilla strips and the epazote. Cook an additional 5 minutes. To serve, divide the remaining tortilla strips among 6 bowls and put 1 tablespoon of the shredded cheese into each one. Ladle hot soup into the bowls and garnish with crumbled chiles. 6 servings
*Look for bunches of the ragged, jagged leaves in Mexican and Central American markets.