Adapted from “Rosa’s New Mexican Table,” by Roberto Santibañez, makes 6 servings.
Ingredients
3 large ripe tomatoes (about 1 1/2pounds)
6 cups chicken stock (see page 4)
3 large pasilla chiles, wiped clean, stemmed, seeded and lightly toasted in a hot dry skillet for 30 seconds on each side
3 medium garlic cloves
3 large epazote stems (optional)
Salt
6 fresh corn tortillas
1 tablespoon olive oil
1 medium Haas avocado
1/4 pound queso fresco, cut into 1/2-inch cubes
2 cups shredded, cooked chicken (optional)
Directions
Place the broiler rack about 8 inches from the broiler and preheat to low if possible. Cut the cores from the tomatoes and cut a small X in the skin on the opposite end. Place on the broiler pan and broil, turning as necessary, until the skins are blackened and the tomatoes are softened throughout, about 30 minutes. Remove and let cool. Turn the oven down to 350.
While the tomatoes are cooling, heat the chicken stock in a medium pot to simmering. Pour enough of the broth over the chiles an a heatproof bowl to cover, and let stand until softened, about 20 minutes.
When the tomatoes are cool enough to handle, cut them into quarters. Put the tomatoes, chiles and their soaking liquid, and the garlic in a blender and blend at low speed until coarsley chopped. Increase the speed to medium and blend until smooth, adding a little more of the remaining broth if necessary.
Strain the mixture into the pot with the broth. Add the epazote and season with salt. Bring to a simmer and cook, uncovered, for 20 minutes.
Meanwhile, make the tortilla strips: Stake the tortillas and cut them into 4 triangles. Cut each stack of triangles into 1/4
-inch-wide strips. Pile the strips on a baking sheet and drizzle the oil over them. Gently toss and rub the strips until they are lightly coated with oil. Spread them out in an even layer and bake until golden and crisp, about 12 minutes. Stir them once during baking. The tortilla strips can be made up to several hours ahead.
To serve: Remove the epazote from the soup and season to taste with salt. Cut the avocado in half and remove the pit. Peel each half and cut it into 6 slices. Place 2 slices in each of six shallow soup bowls. Divide the tortilla strips, cheese and chicken, if using, among the bowls, ladle the soup into the bowls and serve immediately.
Wine ideas:
Try a plush zinfandel with this rich, comforting soup. Mia’s Playground, Screw Kappa Napa and Sobon Estate are good picks under $18.
– Tara Q. Thomas
