Tortilla Soup with Chiles and Tomatoes

Tortilla Soup with Chiles and Tomatoes
Photo by Mikkel Vang


  • 2 large cloves garlic
  • 2 dried chiles de á:rbol
  • 4 cups vegetable oil for frying
  • 1 teaspoon dried epazote or oregano
  • 2 tablespoons lard or vegetable oil
  • ½ pound tomatoes
  • 4 dried pasilla chiles
  • + 7 more ingredients
    • 12 (6-to 7-inch) corn tortillas
    • 1 (6-to 8-ounces) avocado
    • 1 large white onion
    • ¼ cup crema, or sour cream diluted with 1 tablespoon water
    • ½ cup crumbled cotija cheese (also called queso añejo) or ricotta salata
    • 2 quarts epi:recipeLink id="351439">rich and flavorful chicken stock; or 5 cups reduced-sodium chicken broth diluted with 3 cups water
    • limes wedges

Toast chiles in a dry heavy skillet (not nonstick) over medium-high heat, turning with tongs, until pliable and slightly changed in color, about 30 seconds. Coarsely crumble 1 pasilla chile and set aside. Purée tomatoes, onion, garlic, chiles de á:rbol (including seeds), and remaining 3 pas...

View full recipe at Epicurious


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