Tortilla Soup with Fried Pasilla Chiles
- 12 ounces tomatoes (about two medium-sized tomatoes)
- 1/4 cup white onion, chopped
- 1 garlic clove
- 1 cup vegetable oil
- 3 pasilla chiles, stems and seeds removed
- 12 small corn tortillas, cut into strips
- 6 cups chicken stock
- 2 large sprigs epazote
- 6 tablespoons grated Chihuahua cheese (or other melting cheese)
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Pasilla chiles (3)
- Tomatoes (12 ounces)
- White onion (1/4 cup)
- Canned Goods
Chicken stock (6 cups)
- Cooking & Baking
- Epazote (2 large sprigs)
- Garlic clove (1)
- Vegetable oil (1 cup)
- Bread & Baked Goods
- Corn tortillas, small (12)
- Dairy
- Chihuahua cheese, grated (6 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 26, 2011 (1 year ago).
11 people saved this recipe.
