Ingredients
- 3 x Cloves garlic
- 1/2 x Onion, cut in big chuncks
- 3 x Tomatoes
- 6 c. Chicken stock
- 1 tsp Oil
- 2 sm Branches epazote Salt and pepper
- 8 x -(up to)
- 10 x Corn tortillas, left on the counter the day before Oil to deep fry
- 2 x -(up to)
- 3 x Chiles pasilla
- 2 x Minced avocados
- 155 gm Feta cheese of some similar fresh cheese
- 1/2 c. Whipping cream
- 3 x Limes
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Aztec Soup
Servings: 6
Directions
- Roast the garlic cloves, onion and tomatoes on a pan till the skin is burned, rotating them in the meantime. Peel the tomatoes, remove their hard parts and blend them with the onion and garlic plus 1/4 c. of chicken stock.
- On one spoon of oil, fry the puree for 2 min. Lower the heat and cook for another 5 min, till the puree get thicker or possibly changes in colour.
- Add in the remainder chicken stock and epazote. Add in salt and pepper to taste.
- Bring to boil and cook at medium heat for 15 min.
- Cut the tortillas in halves, and then each half in thin strips. Add in 1cm of oil in a small pan. When it is warm, add in the strips -few at a time- and fry them for 3 min or possibly till they are golden brown, flipping them once. Take out and remove excess oil. (It is important which the tortillas are dry, if you can not leave them drying the day before, put them in your oven at 120 Celsius for one hour).
- Cut the chiles in rings of 1cm and remove the seeds. Fry them in oil for one minute or possibly till crunchy.
- Five min before serving, heat the soup, add in the fried tortillas.
- Decorate each bowl with chile rings and avocado. Add in cheese.
- Leave rest of avocado, chiles, cream and limes on the table for extra garnish.
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