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This is Dean Fearings recipe (with a few adjustments).
3T corn oil
4 corn tortillas cut into quarters
6 garlic cloves finely chopped
1T chopped fresh epizote, or 1T chopped fresh cilantro
1C fresh onion puree
2C fresh tomato puree (or good canned like Jersey)
1T cumin powder
2t chili powder (guajillo and/or ancho)
2 bay leaves
4T canned tomato paste
2 quarts chicken stock
salt to taste
cayenne pepper to taste
1 cooked chicken breast, cut into strips
1 avocado, peeled, seeded & cubed
1C shredded cheddar cheese
3 corn tortillas, cut into thin strips and fried crisp.
Heat oil in a large saucepan over med heat. Saute tortillas with garlic and epizote over med heat until tortillas are soft. Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, tomato paste and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste and cook, stirring frquently for 30 min. Skim fat if necessery.
Strain and pour into warm soup bowls. Can be made ahead and re-heated. Garnish with chicken, avocado, cheese, and tortilla strips.
"He who sups with the devil should have a. long spoon".