|
|
Blend in batches to a very
smooth puree: |
| 1/2 |
c |
water |
| 1 |
|
tomato |
| 1 |
|
white onion |
| 1 |
clove |
garlic |
| 1 |
|
ancho chile, cleaned
and softened in warm water |
| 1 |
|
corn tortilla |
|
|
|
|
|
Sear this mixture in a hot
pan with a little olive oil for a few minutes, then stir in: |
| 1 |
qt |
chicken stock |
| 1/2 |
t |
dried oregano (use
Mexican oregano if you can) |
| 2 - 3 |
|
epazote leaves (optional) |
|
|
|
|
|
Simmer over low heat until
thoroughly heated. |
|
|
|
|
|
Serve with toasted tortilla
strips (lightly brush corn tortillas with olive oil,
cut into strips, bake on a cookie sheet at 400 for 5 - 10 minutes until
crisp), toasted ancho chile strips (slice dried ancho chiles
into thin strips and saute them for a few minutes in olive oil),
crumbled queso seco (or other dry cheese), and some kernels of fresh
corn. |
|
Notes &
Variations:
-
This recipe was adapted from
"The Art of Mexican Cooking", by Diana
Kennedy, whose books on Mexican Cuisine form the Bible of Mexican cooking.
-
The soup itself is a very light
broth, but the ingredients you add when you serve it give it body and texture.
You can stir in a few tablespoons of powdered pumpkin seed (toast pumpkin
seeds and pulverize them in a blender or coffee grinder) to thicken the
broth a little.
-
Substitute shrimp stock, vegetable
stock, or even water, for the chicken stock.
-
Serve with wedges of lime.
|
|