TORTILLA SOUP WITH CRISP TORTILLAS & AVOCADO RELISH

TORTILLA SOUP WITH CRISP TORTILLAS & AVOCADO RELISH image

Yield 9 cups

Number Of Ingredients 22

Ingredients

for tortilla soup
1/2 white onion
1 pound plum tomatoes
6 peeled garlic cloves
2 (dried) guajillo chilies (1 oz)
2 (dried) ancho chilies (1 oz)
10 5 to 6" white corn tortillas
2 cups peanut or veggie oil for deep frying
8 cups chix stock
1/2 teaspoon dried oregano, crumbled
1 teaspoon coarse salt
For avocado relish
2 ripe California avocados
1 sm vine-ripened tomato
2/3 cup finely chopped white onion (~1/2 onion)
1-2 fresh serrano chilies
2 tablespoons chopped fresh coriander sprigs
2 teaspoons fresh lime juice
1 teaspoon coarse salt
1/2 teaspoon coarsely crushed black peppercorns
8 fresh coriander sprigs
Garnish: lime wedges

Steps:

Make soup: Preheat broiler. Coarsely chop onion. In a well-seasoned 9" cast-iron or other heavy ovenproof skillet arrange onion, tomatoes, and garlic in one layer and broil about 2" from heat, turning veggies occasionally with tongs, until tomato skins are blisted and lightly charred, about 20 minutes, or until soft. Drain chilies, discarding soaking liquid and in a blender, puree with veggie mixture until smooth. Cut 6 tortillas into quarters and cut remaining 4 tortillas into 1/4" wide strips. In cleaned 9" skillet, heat 1/2" oil until a deep-fat thermometer registers 375 degrees and fry tortillas quarters in 3 batches, turning them until crisp and pale golden, 30 seconds to 1 minute. With slotted spoon, transfer quarters as fried to paper towels to drain. Fry tortilla strips in 2 batches in same manner, transferring with tongs to paper towels to drain and keeping them separate from fried tortilla quarters. In a plastic bag with a rolling pin, finely crush tortilla quarters. In a 5 quart heavy kettle bring stock and chili puree to a boil, stirring. Stir in crushed tortillas, oregano, and salt and simmer uncovered, whisking occasionally until tortilla are soft and soup is slightly thickened, 30 to 45 minutes. If necessary, season soup with salt & pepper. Make relish while soup is simmering: Quarter avocados, removing pits, and peel. Cut avocados into 1/4" dice and finely chop tomato. Wearing rubber gloves, finely chop chilies, including seeds if desired. In a bowl, gently stir together avocados, tomato, onion, chilies, and remaining relish ingredients until combined well. Divide relish, fried tortilla strips, and coriander among 8 soup plates and ladle soup over mixture. Garnish soup with lime wedges.