Ingredients
10-12 corn tortillas (250 grams), I used "Mission"
500 grams tomatoes, very red and mature
bunch of epazote leaves
1/2 small onion
2 large cloves of garlic
7 teaspoons "Better than Bouillon"
1 ancho chile
2 pasilla chiles
canola oil
Garnishments
Panela cheese, cut in small cubes
Pork rinds (chicharrones)
Fried chile pasilla slices
1 avocado cut into 3/4-inch cubes
Mexican cream ("Queso Campesino")
Lime slices (Green lime, not yellow lemon, no substitutions.)
Instructions
Recipe in Spanish - Jauja Cocina Mexicana
Notes
- Served this soup with "milanesas de res empanizadas".
- Bayles' recipe fries the pasilla and ancho chiles rather than reconstituting them in hot water. The latter is the traditional way and what I did.
- The soup was surprisingly filling once the garnishments were added and it can be a stand-alone meal.
- Pretzel loved the fried chile.
- R's favorite part was the panela cheese.
- K was surprised by how filling the soup was. No additional entree was needed.
Next Time
- The tortillas strips were fried in canola oil at medium-high temperature and were placed in a colander lined with paper towels. They ended up being greasy. Next time try frying them in light-flavored olive oil and spread them on a flat surface lined with paper towels.
- Used "La Campesina" panela cheese and didn't like it. The "Cacique" panela cheese is considerably better.
- W preferred the chicharrones on the side. M prefers them in the soup.
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