This inventive take on tortilla soup from celebrated Mexican chef Martha Ortiz is garnished with silky goat cheese and crispy pork rinds. This recipe first appeared in our Jan/Feb 2013 issue along with Nicholas Gill’s article Dulce Patria.
- 3 dried guajillo chiles (available from Mexgrocer.com)
- 3⁄4 cup canola oil
- 6 cloves garlic, finely chopped
- 1 medium white onion, finely chopped
- 3 plum tomatoes, cored and chopped
- 2 (6″) corn tortillas, torn into small pieces
- 2 sprigs cilantro
- 2 tbsp. dried oregano
- 1 tbsp. ground cumin
- Kosher salt and freshly ground black pepper, to taste
- 3 small dried pasilla chiles, stemmed, seeded, and thinly sliced (available from Mexgrocer.com)
- 4 cups chicken stock
- 2 oz. goat cheese, softened, for serving
- 3 fried pork rinds, crumbled (available from Mexgrocer.com)
- 1 small avocado, halved, pitted, peeled, and finely chopped
- Fried tortilla strips, for serving
- Toast the guajillo chiles in a 6-qt. saucepan over medium-high heat. Transfer chiles to a bowl with 1 cup boiling water; let soften for 30 minutes. Drain, reserving ½ cup soaking liquid. Remove and discard stems and seeds from chiles. Transfer chiles and reserved liquid to a blender. Return pan to medium-high heat, add ¼ cup canola oil to pot. Add garlic and onion; cook until soft, 6–8 minutes. Add tomatoes, tortillas, cilantro, oregano, cumin, and salt and pepper; cook until tomatoes are soft, about 6 minutes. Add to blender; puree until smooth; set aside.
- Return pan to medium-high heat with ¼ cup oil. Add pasilla chiles; fry until crisp, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Discard oil; wipe pan clean.
- Add remaining oil to pan; heat over medium-high heat. Add purée, and cook until slightly reduced, 3–5 minutes. Add stock and simmer until thick, 40–45 minutes more. Strain soup through a fine-mesh strainer; divide among 4 bowls. Garnish with fried pasillas, goat cheese, pork rinds, avocado, and tortilla strips.