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Unread 08-29-2011, 02:58 PM   #8
caseydog
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Chef Dean Fearing's Tortilla Soup with South of the Border Flavors (Serves 4)

3 tablespoons corn oil

4 corn tortillas, cut into long strips

8 garlic cloves, peeled

2 cups fresh onion puree

4 cups fresh tomato puree

5 dried Ancho chilies, fire roasted and seeded (See Note #1)

2 Jalapenos, chopped 1 tablespoon cumin powder

1 tablespoon epazote, chopped (or 2 T. chopped fresh cilantro)

1 teaspoon ground coriander

1 large bay leaf

1 ˝ quarts Chicken Stock

Salt to taste

Lemon juice to taste

Cayenne pepper to taste

1 smoked chicken breast, skinless, boneless, and diced small

1 large avocado, peeled, seeded, and cut into small cubes

˝ cups shredded Boyaca (Latin Cheddar) cheese

4 tablespoon Green Cabbage, small dice

3 tablespoon Red Radish, small dice

1 tablespoon Jalapeno Pepper, seeded and minced

4 corn tortillas, cut into thin strips and fried crisp

Heat oil in a large saucepan over medium heat. Add tortillas and garlic and sauté until tortillas are crisp and garlic is golden brown, about 4 to 5 minutes. Add onion puree and cook for 5 minutes, stirring occasionally until reduced by half. Add tomato puree, roasted chilies, jalapenos, cumin, coriander, epazote, and chicken stock. Bring to a boil. Lower heat and simmer for approximately 40 minutes. Skim fat from surface, if necessary. Process through a food mill to attain the perfect consistency or use a blender (soup may become thick; thin out with additional chicken stock). Season to taste with salt, lemon and cayenne

NOTE #1 - Using a pair of kitchen tongs, hold each chili directly over open flame. Lightly roast each chili on all sides for about 30 to 45 seconds. (Be careful not to blacken or burn chilies.) When chilies are cool, remove seeds and stem. This same process can be done in a preheated 400 degree oven. Cook chilies for about 2 to 3 minutes.

Garnish each warm soup bowl with smoked chicken breast, avocado, shredded Boyaca (Latin Cheddar) cheese, Green Cabbage, Red Radish, Jalapeno Pepper, and corn tortillas. Ladle 8oz of Tortilla Soup over the garnish. Serve immediately.

Dean Fearing, Fearing’s Restaurant
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