← Nouns Cooking · Mexican

Ingredients

• 3 dried guajillo chillies, stems and seeds removed
• 450 g ripe tomatoes, quartered
• ½ white onion, roughly chopped
• 1 clove Garlic
• 2 tbsp Vegetable oil
• 1.5 l vegetable stock (chicken stock if it need not be vegetarian)
• 1 sprig parsley or epazote
• Salt
• 10 corn tortillas, cut into thin strips
• 250 ml vegetable oil, for frying
• 200 g Queso fresco, diced or crumbled
• 1 Avocado, diced
• 6 tbsp Mexican crema or sour cream (optional)
• 1 Lime, cut into wedges

Method

1. Toast the guajillos in a dry frying pan over medium heat for 20–30 seconds per side, until fragrant and a shade darker. Cover with hot water and soak for 10 min.
2. Heat about 1 cm of oil in a frying pan to 180°C (350°F) and fry the tortilla strips in batches for 1–2 min, until crisp and golden. Drain on kitchen paper and sprinkle with salt.
3. Drain the chillies and blend them with the tomatoes, onion, garlic and a splash of fresh water until completely smooth.
4. Heat the 2 tbsp oil in a large pot over medium-high heat. Pour in the purée through a sieve (it will splutter) and cook, stirring, for 8–10 min, until thick and a deep brick red.
5. Add the stock and parsley, bring to a simmer and cook for 15 min. Taste and season with salt.
6. Put a handful of tortilla strips, some cheese and avocado in each bowl. Ladle the hot soup over and finish with crema and a squeeze of lime.

Tips

• No time to fry? Toss the tortilla strips in a little oil and bake at 200°C (180°C fan) for about 10 min, shaking once.
• Add shredded cooked chicken to the bowls for a heartier meal (and use chicken stock).

Sources

Written in our own words after cross-checking these recipes:

Pati Jinich Rick Bayless