Tortilla Soup with Fried Pasilla Chiles Recipe
This recipe creates a rich and flavorful tortilla soup, featuring a base made from puréed tomatoes, onion, and garlic. The soup is distinguished by the addition of crisp fried pasilla chiles and tortilla strips, along with the aromatic herb epazote, and finished with melting cheese for a classic Mexican comfort food.
Equipment
- 1 Large Saucepan or Dutch Oven For simmering the soup base.
- 1 Blender To purée the tomato-onion-garlic mixture.
- 1 Large Skillet or Fry Pan For frying pasilla chiles and tortilla strips.
- 1 Fine-mesh Sieve Optional, for a smoother soup base if desired.
- 1 Chef's Knife and Cutting Board For preparing vegetables and chiles.
Ingredients
Main
- 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
Instructions
- Quarter tomatoes, coarsely chop onion, and peel garlic clove.
- Place tomatoes, onion, and garlic in a small saucepan with a splash of water, bring to a simmer, and cook until softened, about 10-15 minutes.
- Transfer the softened vegetables to a blender and purée until smooth.
- Heat 1 cup of vegetable oil in a large skillet over medium-high heat until shimmering.
- Carefully fry the pasilla chiles, one at a time, for 5-10 seconds per side until crisp; remove and set aside.
- Add tortilla strips to the hot oil and fry until golden brown and crisp, stirring occasionally; remove with a slotted spoon and drain.
- Pour off all but about 2 tablespoons of the frying oil from the skillet.
- Add the blended tomato purée to the skillet and cook over medium heat, stirring frequently, until thickened and darkened, about 10-15 minutes.
- Stir in chicken stock and epazote sprigs; bring to a simmer and cook for 15-20 minutes to allow flavors to meld.
- Remove epazote, season the soup to taste, and serve hot, garnished with fried pasilla chiles, tortilla strips, and grated Chihuahua cheese.
Notes
Achieve maximum flavor by charring the tomatoes, onion, and garlic before blending; this adds a smoky depth to the soup base. When frying the pasilla chiles, watch them carefully as they burn quickly; they should be crisp but not bitter. Similarly, fry the tortilla strips until golden and truly crisp, as they provide essential texture to the finished dish. For an extra layer of complexity, toast the epazote lightly in the residual oil after sautéing the purée, just before adding the stock. Serve immediately after garnishing with the fried elements and cheese to maintain their crispness and the soup's warmth.