TORTILLA SOUP

TORTILLA SOUP
 
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This recipe was uploaded
by The Cuban Chef

 
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Ingredients

Ingredients
Method
 
  • Yield: 2 gallons
  • Ingredient Amount
  • Chicken, fowl, split in half 1 ea.
  • .92 a pound
  • Chicken stock 2 gal.
  • 2.50 a bag
  • Vegetable oil or lard 2 oz.
  • Wessen 5qt 7.54
  • Spanish onions, minced 2 lb.
  • .21 a #
  • Garlic, rough cut 5 cloves
  • 1.05 a #
  • Plum tomatoes, charred and
  • left whole 1 ½ lb.
  • .82 a #
  • Corn tortillas, rough cut 8 ea.
  • 1.50 for a frozen pack
  • Salt and black pepper t.t.
  • 2 Tbsp. of Kosher salt and 1 tsp. of black pepper.
  • Epazote 2 tsp.
  • Can not find
  • Garnish
  • Avocados, medium dice 3 ea.
  • .48 each
  • Pasilla, chilies, toasted 3 ea.
  • Can not find
  • Fried corn tortilla julienne strips from 8 tortillas
  • 1.50 for a frozen pack
  • Chicken meat, from above from 1 hen
  • Monterey Jack cheese, grated 1 lb.
  • 1.61 a #
  • Limes, juiced 3 ea.
  • .16 each
1. For the soup: Combine the chicken stock and chicken and simmer 1 to 1 ½ hours – until the chicken is tender and completely cooked. Remove the chicken to cool and strain the resulting broth. At this point you should have 1 ½ gallons of broth. If you do not, add chicken stock to have 1 ½ gallons total.
2. Heat the oil and add the onions, garlic and tortilla pieces. Cook them until they start to turn golden. Place the cooked onion and tortilla mixture in a blender along with the charred and peeled tomatoes. Purée all very fine. Add to a stockpot and simmer 5 minutes. Add the chicken broth and epazote and simmer for half an hour. Season as necessary with salt and pepper.
3. For the garnish: Remove the meat from the chicken and cut into a small dice. Lightly toast the whole pasillas in a 300 deg. oven for 2-3 minutes – they cannot get dark. Remove the stems and seeds and grind roughly in a spice grinder and reserve.
4. Cut the tortillas into short julienne and deep fry at 350°F, drain on paper towels and reserve. Grate the cheese and reserve. Dice the avocado and reserve. Place the cooked chicken meat, lime juice and pasillas in the broth just before service. Bring to a simmer and place in the soup warmer.
5. 15 minutes before service pre-portion 25 soup cups with diced avocado, cheese and tortilla strips.

TORTILLA SOUP

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This recipe was uploaded by The Cuban Chef

 
 

Method


1. For the soup: Combine the chicken stock and chicken and simmer 1 to 1 ½ hours – until the chicken is tender and completely cooked. Remove the chicken to cool and strain the resulting broth. At this point you should have 1 ½ gallons of broth. If you do not, add chicken stock to have 1 ½ gallons total.
2. Heat the oil and add the onions, garlic and tortilla pieces. Cook them until they start to turn golden. Place the cooked onion and tortilla mixture in a blender along with the charred and peeled tomatoes. Purée all very fine. Add to a stockpot and simmer 5 minutes. Add the chicken broth and epazote and simmer for half an hour. Season as necessary with salt and pepper.
3. For the garnish: Remove the meat from the chicken and cut into a small dice. Lightly toast the whole pasillas in a 300 deg. oven for 2-3 minutes – they cannot get dark. Remove the stems and seeds and grind roughly in a spice grinder and reserve.
4. Cut the tortillas into short julienne and deep fry at 350°F, drain on paper towels and reserve. Grate the cheese and reserve. Dice the avocado and reserve. Place the cooked chicken meat, lime juice and pasillas in the broth just before service. Bring to a simmer and place in the soup warmer.
5. 15 minutes before service pre-portion 25 soup cups with diced avocado, cheese and tortilla strips.

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