-
1
Heat the oil in a large pot and saute the onion until soft.
-
2
Add the Basic Chicken Stock, garlic, bay leaf, oregano, peppercorns, and chiltepin and simmer for 1 hour.
-
3
While the soup is simmering, fill a deep saucepan with corn oil to a depth of 2 inches and heat to 375 degrees F. (If you don't have an oil thermometer, heat the oil until a piece of tortilla dropped in the oil sizzles immediately, but don't let the oil start smoking.)
-
4
Fry the tortillas strips until golden brown and crisp.
-
5
Drain strips on paper towels.
-
6
Alternative method: If you prefer not to deep-fry, brush the tortillas lightly with oil before cutting them into strips, and bake on a cookie sheet in a preheated 350 degree F oven until dry and crisp.
-
7
When the soup has simmered 1 hour, puree 1 1/2 cups of the Salsa Fresca and add it to the soup.
-
8
Remove from the heat.
-
9
Season, to taste, with salt and pepper.
-
10
Divide the fried tortilla strips into 6 wide soup bowls.
-
11
Add 2 or 3 slices of avocado, a lime wedge, and some grated cheese to each bowl.
-
12
Pour in the hot broth, add a dollop of salsa, and serve immediately, with the additional lime wedges on the side.
-
13
*Cook's Note: Chiltepin chiles are available in the Southwest.
-
14
You may substitute other tiny dried peppers sold in cellophane packets in many stores, such as pequins, Thais, or japones, or use 1 1/2 teaspoons dried red chile flakes.
-
15
5 pounds chicken bones (necks and backs)
-
16
4 onions, halved (use skins too, if clean)
-
17
4 carrots
-
18
2 ribs of celery
-
19
1 bunch of parsley, rinsed
-
20
2 tomatoes
-
21
4 bay leaves
-
22
12 peppercorns
-
23
Put all the ingredients in a large pot and add water to cover.
-
24
Bring to a boil, skimming off the foam that comes to the surface.
-
25
Reduce the heat and simmer, skimming occasionally, for 2 hours.
-
26
Strain and discard the bones and vegetables.
-
27
You may wish to refrigerate the broth and skim off fat before using in a recipe, or freezing.
-
28
1 1/2 pounds tomatoes, cored, seeded, and cut into 1/2-inch dice
-
29
1/4 cup finely chopped onion
-
30
1/4 cup chopped fresh cilantro leaves
-
31
1 jalapeno or serrano chile, seeded, deveined, and finely chopped
-
32
3 tablespoons fresh lime juice
-
33
Salt and freshly ground black pepper
-
34
Mix all the ingredients together.
-
35
For best results, let salsa stand at least half an hour before serving or incorporating into recipe.
-
36
Use within 24 hours.
-
37
(The Vinaigrette calls for 1 cup.
-
38
Enjoy the remaining 2 cups in Tortilla Soup or just with chips.)
