Tortilla Soup With Chiles And Tomatoes

Ingredients

4 dried pasilla chiles, wiped clean, stemmed, and seeded
2 dried chiles de árbol, stemmed
1/2 lb tomatoes, quartered
1 large white onion, coarsely chopped
2 large garlic cloves, chopped
2 qt rich and flavorful chicken stock; 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-oz) avocado, cut into 1/2-inch pieces
1/2 cup crumbled cotija cheese (also called queso añejo) or ricotta salata, crumbled (2 oz)
1/4 cup crema, or sour cream diluted with 1 Tbsp water

Tortilla Soup Is All About Contrasting Textures, But Its Real Success Hinges On A Fabulous Broth.

Gourmet Magazine

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