Name: Tortilla Soup with Chiles and Tomatoes
Cook time: 35 min
Total time: 1 3/4 hr
Yield: Makes 4 to 6 (main course) servings
Ingredients: 4 dried pasilla chiles, wiped clean, stemmed, and seeded; 2 dried chiles de á:rbol, stemmed; 1/2 pound tomatoes, quartered; 1 large white onion, coarsely chopped; 2 large garlic cloves, chopped; 2 quarts rich and flavorful chicken stock ; or 5 cups reduced-sodium chicken broth diluted with 3 cups water; 2 tablespoons lard or vegetable oil; 1 teaspoon dried epazote or oregano, crumbled; 3 to 4 cups vegetable oil for frying; 12 (6-to 7-inch) corn tortillas, cut into 1-inch squares; 1 (6-to 8-ounces) avocado, cut into 1/2-inch pieces; 1/2 cup crumbled cotija cheese (also called queso añejo) or ricotta salata, crumbled (2 ounces); 1/4 cup crema, or sour cream diluted with 1 tablespoon water; Equipment: a deep-fat thermometer; Accompaniment: lime wedges

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Tortilla Soup with Chiles and TomatoesMikkel Vang

Tortilla soup is all about contrasting textures, but its real success hinges on a fabulous broth—in this case, homemade chicken stock enriched with a cooked purée of chiles, tomatoes, onion, and garlic.

Cooks notes:

•Soup can be made 3 days ahead and chilled (covered once cool).
•Tortillas can be fried 1 day ahead and kept in an airtight container. Rewarm in oven.
•You can use unsalted store-bought tortilla chips in place of homemade.

Recipe notes

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