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Tortilla Soup with Chiles and Tomatoes


Tortilla Soup with Chiles and Tomatoes Recipe

Ingredients:
  • 4 dried , wiped clean, stemmed, and seeded
  • 2 dried , stemmed
  • 1/2 pound tomatoes, quartered
  • 1 large white onion, coarsely chopped
  • 2 large garlic cloves, chopped
  • 2 quarts
  • ; or 5 cups reduced-sodium chicken broth diluted with 3 cups water
  • 2 tablespoons lard or vegetable oil
  • 1 teaspoon dried epazote or oregano, crumbled
  • 3 to 4 cups vegetable oil for frying
  • 12 (6-to 7-inch) corn tortillas, cut into 1-inch squares
  • 1 (6-to 8-ounces) avocado, cut into 1/2-inch pieces
  • 1/2 cup crumbled (also called ) or ricotta salata, crumbled (2 ounces)
  • 1/4 cup , or sour cream diluted with 1 tablespoon water
  • Equipment: a deep-fat thermometer
  • Accompaniment: lime wedges
Directions:
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Rank

91.7978713343


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