Guest Foodie: Edith Paiz & Authentic Tortilla Soup
Authentic Tortilla Soup
Adapted from Emeril Lagasse
Serves about 8
1 white onion
1 pound plum tomatoes
3 peeled garlic cloves
2 dried guajillo chilies (about 1 ounce)
2 dried ancho chilies (about 1 ounce)
10 5-6″ corn tortillas, cut into strips
8 cups chicken stock
Meat from 1 chicken, shredded (this is the chicken you used to make the stock, you can also use chicken breasts)
½ teaspoon dried oregano, crumbled
1 teaspoon coarse salt
¼ cup chopped cilantro (you can add more if you want)
Queso de Capas
Baked Tortilla Strips
- 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 purée with vegetable mixture until smooth.
- Spread the tortilla strips in a baking sheet. (at this point, the broiler is still on) Bake for about 5 minutes, or until crisp. Keep an eye on them so they don’t burn.
- In a 5-quart heavy kettle bring stock, shredded chicken meat and chili-vegetable mixture to a boil, stirring. Stir in oregano and salt and simmer, uncovered, for about 20 min so all the flavors blend together. If necessary, adjust seasoning with salt and pepper.
- Add chopped cilantro during the last 5 minutes of cooking.
Serve with cubed avocado, queso de capas and top with the baked tortilla strips.
- Queso de Capas is a traditional Guatemalan cheese made from cow milk with a very firm and smooth texture and a light flavor. You can also substitute with Queso Fresco, which you may find in specialty stores.
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