Chihuahua Tomato Soup With Crispy Lime Chili Tortillas Recipes

CHIHUAHUA-TOMATO SOUP WITH CRISPY LIME-CHILI TORTILLAS

Steps:

• Saute onion in olive oil until slightly browned.
• Add garlic, cumin and oregano; cook for 10 more minutes, stirring frequently.
• Add tomatoes, vegetable broth and pasilla chile.
• Bring to a boil, then lower heat slightly and add masa harina (if using; I like the flavor and it adds a little more"body" to the soup), stirring well until it's dissolved.
• Simmer gently 30 minutes.
• In the meantime, heat vegetable oil in a skillet.
• Carefully add tortilla strips; sprinkle with salt and chili powder and fry until lightly crispy (you may need to turn on your range fan for this event!).
• Sprinkle with the juice of 1/2 lime and set aside.
• And here's the important part- try not to eat all the tortilla strips before the soup is done!
• LOL!
• Squeeze the juice of 1 lime into the soup after it's simmered for 30 minutes; heat 10 minutes more.
• To serve, place cheese in soup bowls; ladle soup over and top with crispy tortilla strips.

TOMATO-TORTILLA SOUP

Steps:

• Preheat the oven to 375 degrees F.
• Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.
• Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.
• Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.

TORTILLA SOUP WITH CHILES AND TOMATOES

Steps:

• Toast chiles in a dry heavy skillet (not nonstick) over medium-high heat, turning with tongs, until pliable and slightly changed in color, about 30 seconds. Coarsely crumble 1 pasilla chile and set aside.
• Purée tomatoes, onion, garlic, chiles de á:rbol (including seeds), and remaining 3 pasilla chiles with 1/2 cup stock in a blender.
• Heat lard in a large heavy pot over medium heat until it shimmers, then cook purée, stirring frequently, until reduced by half and beginning to stick to pot, 15 to 20 minutes. Stir in remaining 7 1/2 cups stock, epazote, and 1 teaspoon salt, then simmer, uncovered, 45 minutes.
• While soup simmers, heat 1 inch oil to 350°F in a deep 10-inch heavy skillet, then fry tortilla squares, a handful at a time, until golden, 30 to 45 seconds per batch. Transfer with a slotted spoon to paper towels to drain and season lightly with salt.
• Divide tortillas and avocado among soup bowls and ladle in soup. Sprinkle with cheese, drizzle with crema, and top with crumbled chile.

ROASTED TOMATO AND CHILLI SOUP

Steps:

• 1) Preheat oven at 180c. Place fresh tomatoes and sliced red onion on a baking tray, drizzle with oil and season with salt and pepper. Roast in the oven for 35 minutes.
• 2) Empty the tinned tomatoes into a large pan then add the cooked tomatoes and onion, paprika, balsamic vinegar and chilli flakes then blend with a hand blender until smooth.
• 3) Place on the hob, bring to the boil then gently simmer for 10 minutes. Add the cream and season with salt and pepper to taste.
• 4) Finish with cream and a handful of chopped fresh parsley.