Source: Ana María Kruger, Mexican Traditional.
Makes 6 servings.
Preparation time: 5 hours
Tortilla Soup - Traditional
Mexican Version
Ingredients
Preparation
6 to 8 dry ancho or pasilla peppers, vinegar & water
1/8 teaspoon red crushed peppers
1 small onion, chopped small
1 small carrot, chopped small
1 stalk celery, chopped small
1 handful fresh cilantro, about 1/2 cup chopped, remove stems
3 tablespoons vegetable oil plus more to fry tortillas
8 ounces tomato sauce
2 to 4 large fresh tomatoes, chopped
2 quarts homemade chicken broth, see note (1)
6 to 8 chicken pieces, thighs preferred
12 corn tortillas, cut into strips
Additional to serve:
12 ounces Chihuahua or Monterey Jack cheese, grated
fresh tomatoes, onion, cilantro, avocados, and serrano peppers
Preparing pasilla peppers paste: (30 minutes)
1. Under running water over the sink remove seeds and stems. In small pot place pepper skins, 1/2 cup water and 1 Tablespoon of vinegar. Boil partially cover until skins are soft, about 10 minutes. Blend skins and liquid to a paste.
Preparing stock and chicken: (cooking time 3 hours)
2. In large kettle, place 2 quarts of water, 1 onion cut up, 1 carrot, 1 stalk celery, 1 garlic clove, 1 bay leaf, fresh parsley, salt and pepper and the chicken pieces and other chicken bones and skins if any. Bring to a boil and simmer uncovered for about 45 minutes. When chicken pieces are fully cooked and tender. Remove from kettle and cool. Using your hands, remove all meat pieces from bones separating bones and skins. Return bones and skins to kettle and simmer for another 2-3 hours. Add more water if needed. Reserve chicken meat shredded into bite size pieces to add to soup later on. Strain broth removing all particles. Remove as much fat as possible from broth. Broth is ready to be use in soup. Prepare ahead and keep frozen.
Preparing soup: (cooking time 2 hours)
3. In large kettle heat 3 tb. oil. Add chopped onion, carrots and celery. Cook for few minutes at medium high. Add pasilla peppers pure and cook for few minutes on high heat. A few additional strips of pasilla peppers can be added at this time if you like the flavor and texture of them. Flavor and hotness of peppers varies, adjust amount of paste to your taste, soup should look dark brown-red, may add some more paste later on. Add chicken broth, tomato sauce, tomatoes and chopped cilantro leaves reserving some to add few minutes before serving. Simmer uncovered for about 1-2 hrs. About 1/2 hr. before serving add reserved shredded chicken and continue simmering.
4. Meanwhile, heat enough oil to deep fry tortilla strips a handful at a time until dry and golden crisp. Drain well. Reserve until serving time.
5. To serve soup, place a handful of crispy tortilla strips in each bowl, sprinkle with some Chihuahua or Monterey Jack shredded cheese, laddle very hot soup over them. Place on table fresh chopped tomatoes, chopped onions, chopped cilantro, chopped serrano peppers and avocado slices to be added to soup as desire.
NOTE: 1) Ingredients for stock: 2 quarts of water, 1 onion cut up, 1 carrot, 1 stalk celery, 1 garlic clove, 1 bay leaf, fresh parsley, salt and pepper and the chicken called for.
2) Soup preparation time can be decrease by keeping a batch of pepper paste and chicken broth in the freezer.
Soup makes a meal for 6 people
