From: ad527@cleveland.Freenet.Edu (Martin J. Drabik)
Subject: Re: Request:Tortilla Soup
Reply-To: ad527@cleveland.Freenet.Edu (Martin J. Drabik)
Organization: Case Western Reserve University, Cleveland, OH (USA)
Date: Wed, 29 Jul 92 14:42:01 GMT


In a previous article, Diane.Mayronne@p1.f349.n109.z1.fidonet.org (Diane Mayronne) says:

>I'm looking for recipes for Mexican meatball soup, tortilla soup, and/or taco
>soup.  Any help that anyone can give with this is GREATLY appreciated!!!!



I can help with the second request.  Here's a tortilla soup that I've
made frequently as a first course for a Mexican menu, although it would
go well in many others.

TOASTED TORTILLA SOUP WITH FRESH CHEESE AND _CHILE PASILLA_

[Reproduced w/o permission from _Authentic Mexican_ by Rick Bayless
with Deann Groen Bayless, 1987, William Morrow and Co., New York,
ISBN 0-688-04394-1]

2 Tsp lard or vegetable oil
1 medium onion, sliced
2 cloves garlic, peeled
1 ripe, medium-small tomato, roasted or boiled, cored and peeled,
        or 1/2 15-ounce can tomatoes, drained
1 1/2 quarts good broth, preferably poultry
Salt, the quantity will vary depending on the saltiness of the broth
4 to 6 corn tortillas, preferably stale, store-bought ones
1/3 cup vegetable oil
1 to 2 dried _chile pasillas_, stemmed, seeded and deveined
8 ounces (about 2 cups) cubed Mexican _queso fresco_ or other
        fresh cheese like farmer's cheese, or even Muenster
        or Monterey Jack
1 large lime, cut into 4 to 6 wedges

1.      In a medium size skillet, heat 1 Tsp of the lard or oil
over medium-low.  Add the onion and whole garlic cloves, and fry
until both are a deep golden brown, 12 to 15 minutes.  Scoop into a
blender jar or food processor, add the tomato and process until smooth.
        Heat the remaining Tsp of lard or oil in the same skillet over
medium-high.  When hot, add the tomato mixture and stir constantly until
thick and considerably darker, about 5 minutes.  Scrape into a large
saucepan.

2.      Stir the broth into the tomato mixture, partially cover and
simmer for 1/2 hour over medium-low heat.  Season with salt.

3.      If the tortillas are fresh or moist, let them dry out for a few
minutes in a single layer.  Slice them in half, the slice the halves
crosswise into strips 1/4 inch thick.  Heat the 1/3 cup vegetable oil in
a medium-small skillet over medium-high.  When hot, add the tortilla
strips and fry, turning frequently, until they are crisp.  Drain on
paper towels.  Cut the chiles into 1-inch squares and fry in the hot oil
very briefly, about 3 or 4 seconds; immediately remove and drain, then
place in a small serving bowl.

4.      Just before serving, divide the cheese among 4 to 6 bowls, and
top with the fried tortilla strips.  Ladle on the hot soup and serve
right away.  Pass the toasted chile separately, along with the lime (the
juice of which brings out the flavors of the soup).

-------

_Chiles Pasilla_ are dried _chiles chilaca_.  They're 4 to 6 inches
long and about 1 inch or more wide, and very dark or black in color.
You can find them at Mexican markets or through mail-order.  You can
usually get frozen _queso fresco_ as well.

Martin
mdrabik@bach.bio.ri.ccf.org
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