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Ingredients:
3 tbsp corn oil
4 corn tortillas -- coarsely
1 chopped
6 cloves garlic -- finely
1 chopped
1 tbsp fresh epazote -- chopped
1 (or 1 tablespoon chopped
1 fresh cilantro)
1 cup fresh onion puree
2 cup fresh tomato puree
1 tbsp cumin powder
2 tsp chili powder
2 whole bay leaves
4 tbsp canned tomato puree
2 qt chicken stock
1 salt -- to taste
1 cayenne pepper -- to taste
1 cooked chicken breast -- cut
1 in strips
1 avocado -- peel, seed &
1 cube
1 cup cheddar cheese -- shredded
3 corn tortillas, cut in
1 strips -- fried crisp
Instructions:
Heat oil in a large saucepan over medium heat.
Saute tortillas with garlic and epazote over medium heat until
tortillas are soft. Add onion and fresh tomato puree and bring to a
boil. Add cumin, chili powder, bay leaves, canned tomato puree, and
chicken stock. Bring to a boil again, then reduce heat to simmer. Add
salt and cayenne pepper to taste and cook, stirring frequently, for
30 minutes. Skim fat from surface, if necessary.
Strain and pour into warm soup bowls. Garnish each bowl with an equal
portion of chicken breast, avocado, shredded cheese, and crisp
tortilla strips. Serve immediately.
Soup may be made one day ahead and gently reheated before serving with
garnishes.
Chef's Note: This soup has been on the menu at the restaurant at The
Mansion on Turtle Creek since it opened in 1985. According to
executive chef Dean Fearing, "When Tortilla Soup is ordered, it is
brought to the table in a tureen for individual service by the
waiter, who garnishes each bowl according to the customer's desire."
Recipe By : Dean Fearing of The Mansion on Turtle Creek
From: Caitlin Davis Carlson, Seaview,wa
Servings: 8
Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)
More information:
Open Directory:
Spicy Recipes
Mexico
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and Food
The Mansions Tortilla Soup Recipe brought to you by Mexican Recipes To-Go
