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Recipe courtesy of Patricia Quintana

Show: Cooking Live

Episode: Mexican Mother�s Day

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Total:: 55 min
Prep:: 15 min
Cook:: 40 min

Yield:: 8 servings

Ingredients

2 chiles pasillas, washed, seeded, deveined plus 2 long chiles pasillas, all fried in a little oil
2 chiles anchos, washed, seeded, deveined and fried in a little oil
4 medium tomatoes, peeled
1 white onion, sliced
4 cloves garlic, chopped
2/3 cup olive oil or corn oil
2 sprigs epazote or cilantro
6 quarts chicken broth
Salt

For the garnish:

2 cups vegetable oil
24 tortillas, sliced in thin strips and dried for 1 day
8 chiles pasillas, fried in a little oil or lard
2 avocados, finely chopped
2 cups fresh cheese, such as panela or feta, finely crumbled
1 cup creme fraiche, or 1 cup sour cream mixed with 1/4 half-and-half

Directions

In a blender or food processor, blend chiles pasillas and anchos with tomatoes, onion and garlic. Strain. Heat oil in a stock pot. Pour blended chile mixture into a pot and fry until it thickens and fat rises to the surface. Add epazote. Mix in the boiling broth and long chiles pasillas. Salt to taste and simmer for 25 minutes.

To serve, pour soup into a tureen. Divide tortillas strips among individual bowls. Ladle soup over tortilla strips. Serve chiles, avocado, cheese and creme fraiche in separate bowls, allowing diners to season soup, to taste.

For the garnish:

Prepare the garnish: Heat oil in a frying pan and fry tortilla strips until crisp. Drain on paper towels and sprinkle with salt.

My Private Notes

Name: Sopa de Tortilla a la Mexicana: Tortilla Soup, Mexican Style
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 8 servings
Cuisine: mexican
Ingredients: 2 chiles pasillas, washed, seeded, deveined plus 2 long chiles pasillas, all fried in a little oil; 2 chiles anchos, washed, seeded, deveined and fried in a little oil; 4 medium tomatoes, peeled; 1 white onion, sliced; 4 cloves garlic, chopped; 2/3 cup olive oil or corn oil; 2 sprigs epazote or cilantro; 6 quarts chicken broth; Salt; 2 cups vegetable oil; 24 tortillas, sliced in thin strips and dried for 1 day; 8 chiles pasillas, fried in a little oil or lard; 2 avocados, finely chopped; 2 cups fresh cheese, such as panela or feta, finely crumbled; 1 cup creme fraiche, or 1 cup sour cream mixed with 1/4 half-and-half