Sopa Azteca
sopa azteca: 
 
  tortilla soup
 
1 quart  chicken broth
2   tomatoes, roasted and peeled
2 large  cloves garlic, peeled
1 small  white onion, peeled and chopped
2   guajillo chiles, seeded and deveined, soaked in hot water until soft
4   epazote leaves
1 Tbsp  corn oil, plus enough to fry the tortillas
4   corn tortillas
  crumbled queso fresco or mild feta cheese
  sliced avocado
  mexican crema or cr=eame fraiche
  chicharron (pork rinds) or shredded cooked chicken
  strips or rings of guajillo chile
  preparation
 
 
in a large saucepan, bring the chicken broth to a simmer. meanwhile, place 
the tomatoes, garlic, onion, chiles and epazote in the blender with just 
enough broth to allow the blades to turn, and puree. 
in a separate saucepan, heat 1 tablespoon corn oil, add the puree and cook 
over medium heat for 15 minutes. add the simmering broth, cook another 15 
minutes; add salt to taste. 
cut the tortillas into frito-size strips, fry in hot oil until crispy, and 
drain well. 
serve the soup with the tortilla strips in the broth and pass the cheese, 
avocado, crema, chile strips and chicharron or chicken separately, to be 
added by each diner. 
 
-- 
(ID: 1422) Mirror: rec.food.recipes: Mon, Sep 5, 2005


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