Tortilla Soup
Ingredients
For Garnish
Directions
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1
Place the chiles in a dry skillet over medium heat. Press down with a metal spatula. Toast them until there is just a wisp of smoke, turn over and repeat. Place in a container and cover with very hot tap water.
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2
Weigh chiles down with a small plate. Drain water after 15 minutes.
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3
Place a large saucepan (big enough to hold the soup) over medium heat. Add ½ inch of oil, when it reaches 350-375 degrees fry the tortillas until they are crispy or golden brown.
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4
Remove strips with a slotted spoon, place on paper towels to drain excess oil.
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5
Discard all but 1 tablespoon of the oil. Sauté onions over medium heat, until lightly browned. Add garlic and sauté for 1 minute. Turn off heat.
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6
Place chiles and tomatoes in the blender. Blend well. Using a round strainer, strain mixture into the pot with onions and garlic. Push puree through with a ladle or a spoon in circular motions.
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7
Return saucepan to medium heat, add epazote and cook mixture for 15 minutes, stirring often.
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8
Add broth and bring to boil, remove epazote. Add salt to taste.
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9
Divide cheese into bowls. Ladle the soup and top with the tortilla strips, avocado, and sour cream.
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