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*
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 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
1/3 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
1/4-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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