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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


Tortilla Soup

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-12

Tortilla Soup Empty Tortilla Soup

Post by Lobo Mon 08 Feb 2016, 9:41 pm

Tortilla Soup Img33l
Tortilla Soup
Tortilla Soup Translucent
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Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6
Corn tortillas were a staple of the Mexican diet long before the Spaniards arrived in the 16th century. Historically, tortillas were made fresh daily without preservatives, so they quickly became tough. After Spanish cooks introduced soups to Mexico, day-old tortillas found their way into nourishing broths. Adding them to a chili-spiked soup was a thrifty way to revive an ingredient.






  • 181

Ingredients:


  • 5 dried ancho chilies, soaked in boiling water,
     drained, seeded and chopped
  • 4 fresh Anaheim chilies, seeded and chopped
  • 3 cups chopped peeled tomatoes
  • 1 large white onion, diced
  • 7 garlic cloves, minced
  • 2 Tbs. canola oil
  • 6 cups chicken stock
  • 2 cups water
  • 1 1⁄2 lb. cooked chicken, cut into 1⁄2-inch dice
  • 2⁄3 cup chopped fresh cilantro, plus leaves for
     garnish
  • Vegetable oil for deep-frying
  • 6 corn tortillas, cut into strips 2 inches long
  • 6 oz. crumbled queso fresco or shredded jack
     cheese
  • 1 avocado, pitted, peeled and sliced

Tortilla Soup Wine-pairing-icon-white

Wine Pairing

This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

Directions:

In a large bowl, combine the ancho and Anaheim chilies, the tomatoes, onion and garlic. Working in batches, coarsely puree in a blender. Transfer to another bowl.

In a Dutch oven over medium-high heat, warm the canola oil until almost smoking. Add the chili mixture and cook, stirring occasionally, for 15 minutes. Stir in the stock and water. Bring to a boil, reduce the heat to medium-low and simmer for 20 minutes. Stir in the chicken and chopped cilantro.

Meanwhile, in a deep fryer, pour in vegetable oil and heat to 375°F according to the manufacturer's instructions. Working in batches, fry the tortilla strips until crisp, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain.

Ladle the soup into warmed bowls. Garnish with the tortilla strips, cilantro leaves, cheese and avocado slices and serve immediately. Serves 6.
Williams-Sonoma Kitchen.

    Current date/time is Tue 06 Dec 2022, 9:06 am