Tortilla Soup
 

Found this recipe at the epicurious web site, it was published in gourmet
mag in 1997.

Ed

Tortilla Soup


This recipe is from Cafe Annie in Houston, TX.

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*
1/2 teaspoon dried oregano, crumbled
1 teaspoon coarse salt
For avocado relish
2 ripe California avocados
1 small vine-ripened tomato
2/3 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
1/2 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 pur=C3=A9e 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 375=C2 F. 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 pur=E2=80=A9e 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
Cafe Annie, Houston TX


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