Soup Cookbook

Directions

• Date: Sat, 13 Apr 1996 14:22:58 -0400 From: dmg@csg.
• uwaterloo.
• ca Roast the garlic cloves, onion and tomatoes on a pan until the skin is burned, rotating them in the meantime.
• Peel the tomatoes, remove their hard parts and blend them with the onion and garlic plus 1/4 cup of chicken stock.
• On one spoon of oil, fry the puree for 2 minutes.
• Lower the heat and cook for another 5 minutes, until the puree get thicker or changes in colour.
• Add the remainder chicken stock and epazote.
• Add salt and pepper to taste.
• Bring to boil and cook at medium heat for 15 minutes.
• Cut the tortillas in halves, and then each half in thin strips.
• Add 1cm of oil in a small pan.
• When it is hot, add the strips –few at a time– and fry them for 3 minutes or until they are golden, flipping them once.
• Take out and remove excess oil.
• (It is important that the tortillas are dry, if you can not leave them drying the day before, put them in your oven at 120 Celsius for one hour).
• Cut the chiles in rings of 1cm and remove the seeds.
• Fry them in oil for one minute or until crunchy.
• Five minutes before serving, heat the soup, add the fried tortillas.
• Decorate each bowl with chile rings and avocado.
• Add cheese.
• Leave rest of avocado, chiles, cream and limes on the table for extra garnish.
• CHILE-HEADS DIGEST V2 #293 From the Chile-Heads recipe list.
• Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.