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Weekend Cooking I...

Sunday, October 14, 2007

This weekend, I finally chilled out and played around in the kitchen with some recipes I've been dying to try. I had so much fun and things came out great. On Friday night, before the movies I went out Bangkok Restaurant, right across from the movie theater I was going to see "Why Did I Get Married". More on the restaurant and movie later:). But Saturday, after cleaning my house for about four hours, I made Tortilla Soup from Rick Bayless' book Mexican Everyday.

Tortilla Soup
Recipe created by Rick Bayless, Frontera Grill, Chicago
From the October, 2002 issue of O, The Oprah Magazine
Serves 6

This spicy soup, jazzed up with the flavors of Mexico, is a great start to a south-of-the-border meal!


6 corn tortillas, halved
Canola oil, for frying
4 cloves garlic, peeled and left whole
1 small white onion, sliced
2 pasilla chiles or 1 ancho chile, stemmed, seeded, and chopped
1 (15-ounce) can whole tomatoes in juice, drained, or 3/4 pound fresh tomatoes, cored and coarsely chopped
6 cups unsalted chicken stock, preferably homemade
1 large sprig epazote (a Mexican herb) or cilantro (optional)
1/2 teaspoon salt, or to taste
6 ounces queso fresco (a Mexican white cheese), farmer cheese, Monterey Jack, or mild cheddar, crumbled or shredded
1 large avocado, peeled, pitted, and cut into 1/2-inch dice
1 large lime, cut into wedges

Cut tortillas into 1/4-inch-thick strips. In a medium (2-quart) saucepan, heat 1/2 inch oil over medium flame until the edge of a tortilla strip inserted in oil sizzles vigorously. Add half tortilla strips. Stir until golden brown and crisp. With a slotted spoon, transfer to paper towels to drain. Repeat with remaining tortillas. Pour off all but a thin coating of hot oil. Add garlic and onion and cook over medium-low heat, stirring frequently, until golden, about 7 minutes. Using a slotted spoon, press garlic against side of pan to leave behind as much oil as possible, then transfer garlic and onion to a blender or food processor. Add chile pieces to hot pan. Turn quickly as they fry and release a delicious aroma, about 30 seconds in all. (Frying too long will make them bitter.) Transfer to paper towels to drain; set pan aside. Chop chiles when cooled. Puree tomatoes with garlic mixture in the blender or food processor until smooth. If using fresh tomatoes, strain puree to remove pieces of tomato skin. Heat same saucepan over medium-high heat. Add tomato puree and stir until thickens to consistency of tomato paste, about 10 minutes. Add stock and epazote; bring to a boil, then partially cover and gently simmer over medium-low heat 30 minutes. Add salt. To serve: Divide cheese and avocado among warmed soup bowls. Ladle broth into each bowl; top with tortilla strips and a sprinkle of fried chiles. Serve with lime wedges. Recommended ingredients: Ancho chiles and epazote are available

It was very good, but I never follow a recipe to a T unless I'm baking, which is rare. I can't bake, seriously. lol! I substituted the tortillas for tortilla chips and bought the Mexican mix shredded cheese for the cheese. It really warmed up a chilly afternoon. I paired it with a Riesling wine. But I really wanted a Corona.:) Next time I make it, Corona and I'll do some Quesadillas.


photo and recipe: