Yield: 4 servings
Measure | Ingredient |
---|---|
3 tablespoons | Corn oil |
4 \N | Corn tortillas, cut into |
\N \N | Long strips |
8 \N | Garlic cloves, peeled |
2 cups | Fresh onion puree |
4 cups | Fresh tomato puree |
5 \N | Dried New Mexican chilies, |
\N \N | Fire roasted and seeded |
2 \N | Jalapenos, chopped |
1 tablespoon | Cumin powder |
1 tablespoon | Epazote, chopped |
1 teaspoon | Ground coriander |
1 large | Bay leaf |
1½ quart | Chicken Stock |
\N \N | Salt to taste |
\N \N | Lemon to taste |
\N \N | Cayenne pepper to taste |
1 \N | Cooked whole chicken breast, |
\N \N | Skinless, boneless, and cut |
\N \N | Into thin strips |
1 large avocado, peeled, seeded, and cut into small cubes 1½ cups shredded cheddar cheese 4 corn tortillas, cut into thin strips and fried crisp
Heat oil in a large saucepan over medium heat. Add tortillas and garlic and saute until tortillas are crisp and garlic is golden brown, about 4 to 5 minutes. Add onion puree and cook for 5 minutes, stirring occasionally until reduced by ½. Add tomato puree, roasted chilies, jalapenos, cumin, coriander, epazote, bay leaf, and chicken stock. Bring to a boil. Lower heat and simmer for approximately 40 minutes. Skim fat from surface, if necessary. Process through a food mill to attain the perfect consistency or use a blender (soup may become thick; thin out with additional chicken stock). Season to taste with salt, lemon and cayenne (optional).
Yield: 10 to 12 servings
ENTERTAINING AT HOME WITH DEAN FEARING SHOW #HE1A37