Guest Foodie: Edith Paiz & Authentic Tortilla Soup

Helga Glaesel de BlandingJuly 1, 2010

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If you ever want to try a good Authentic Tortilla Soup recipe, this is it. It is full of flavor, and it is a meal all by itself. This is one of our guest’s favorite soup, so we invited her to The Foodies’ Kitchen to share the recipe she has used for years. Edith is a long time friend, and we have shared our love for cooking for a while, we took the “Professional Cook” course together at the local Culinary School and she is currently working on her catering business which you will hear about soon!

Helga

Authentic Tortilla Soup

Adapted from Emeril Lagasse
Serves about 8

Ingredients:
1 white onion
1 pound plum tomatoes
3 peeled garlic cloves
2 dried guajillo chilies (about 1 ounce)
2 dried ancho chilies (about 1 ounce)
10 5-6″ corn tortillas, cut into strips
8 cups chicken stock
Meat from 1 chicken, shredded (this is the chicken you used to make the stock, you can also use chicken breasts)
½ teaspoon dried oregano, crumbled
1 teaspoon coarse salt
¼ cup chopped cilantro (you can add more if you want)

Serve with:
Avocado
Queso de Capas
Baked Tortilla Strips

Procedure:

Preheat broiler.
Coarsely chop onion. In a well-seasoned 9-inch cast-iron or other heavy ovenproof skillet arrange onion, tomatoes, and garlic in one layer and broil about 2 inches from heat, turning vegetables occasionally with tongs, until tomato skins are blistered and lightly charred, about 20 minutes. Cool vegetables.
While vegetables are broiling, remove stems, seeds, and ribs from chilies (wear rubber gloves). Heat a dry griddle or heavy skillet over moderate heat until hot but not smoking and toast chilies, 1 or 2 at a time, pressing down with tongs, a few seconds on each side, or until more pliable. Transfer chilies as toasted to a bowl. Cover chilies with hot water and soak about 20 minutes, or until soft.
Drain chilies, discarding soaking liquid, and in a blender purée with vegetable mixture until smooth.
Spread the tortilla strips in a baking sheet. (at this point, the broiler is still on) Bake for about 5 minutes, or until crisp. Keep an eye on them so they don’t burn.
In a 5-quart heavy kettle bring stock, shredded chicken meat and chili-vegetable mixture to a boil, stirring. Stir in oregano and salt and simmer, uncovered, for about 20 min so all the flavors blend together. If necessary, adjust seasoning with salt and pepper.
Add chopped cilantro during the last 5 minutes of cooking.

Serve with cubed avocado, queso de capas and top with the baked tortilla strips.

Note:

Queso de Capas is a traditional Guatemalan cheese made from cow milk with a very firm and smooth texture and a light flavor. You can also substitute with Queso Fresco, which you may find in specialty stores.

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