Sopa de Tortilla (Tortilla Soup)
- 3 cups (525g) dried guajillo chiles
- ¾ cup (180mL) canola
- 6 cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 3 plum tomatoes, cored and chopped
- 2 six-inch (15cm) corn tortillas, torn into small pieces
- 2 sprigs fresh cilantro
- 2 tbsp (10g) dried oregano
- 1 tbsp (5g) ground cumin
- Salt and pepper, to taste
- 3 small dried pasilla chiles, stemmed, seeded, and thinly sliced
- 4 cups (950mL) chicken stock
- 2oz (60g) fresh goat cheese, softened, for serving
- 3 fried pork rinds, crumbled, for serving
- 1 small avocado, pitted, peeled, and finely chopped, for serving
- Fried tortilla strips, for serving
1. Toast the guajillo chiles in a saucepan over medium-high heat. Transfer chiles to a bowl with 1 cup (235mL) boiling water, let soften for 30 minutes. Drain, reserving ½ cup (115mL) soaking liquid. Remove and discard stems and seeds from chiles. Transfer chiles and reserved liquid to a blender.
2. Return pan to medium-high heat and add ¼ cup (60mL) canola oil to pot. Add garlic and onion and cook until soft, 6-8 minutes. Add tomatoes, tortillas, cilantro, oregano, cumin, salt, and pepper, and cook until tomatoes are soft, about 6 minutes. Add to blender with chiles, puree until smooth, and set aside.
3. Return pan to medium-high heat and add another ¼ cup (60mL) oil. Add pasilla chiles and fry until crisp, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Discard oil and wipe pan clean.
4. Add remaining ¼ cup oil (60mL) and heat over medium-high heat. Add puree and cook until slightly reduced, 3-5 minutes.
5. Add stock and simmer until thick, 40-45 minutes more.
6. Strain soup through a fine-mesh sieve and divide among four bowls. Top with fried pasillas, goat cheese, pork rinds, avocado, and tortilla strips.