👨‍🍳 조리법

1. 1

   Prepare the tortilla strips: Heat 3 tablespoons of vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the tortilla strips in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels. Season lightly with salt. Set aside.

   ⏱️ 10 minutes
2. 2

   Roast the aromatics: While the oil heats, place the halved tomatoes, pasilla chilies (stems and seeds removed), quartered onion, and peeled garlic cloves on a baking sheet. Roast under a broiler or in a preheated oven at 200°C (400°F) for 10-15 minutes, or until the vegetables are softened and slightly charred. Watch carefully to prevent burning, especially the chilies.

   ⏱️ 15 minutes
3. 3

   Make the broth base: Transfer the roasted vegetables to a blender. Add about 1 cup of the chicken broth. Blend until smooth. If the mixture is too thick, add a little more broth. Pour the blended mixture into the same skillet or Dutch oven used for the tortillas (discard any excess oil). Cook over medium heat for 5 minutes, stirring constantly, until the mixture darkens slightly and becomes fragrant. This step is crucial for developing flavor.

   ⏱️ 5 minutes
4. 4

   Simmer the soup: Pour the remaining chicken broth into the skillet with the tomato mixture. Bring to a simmer, then reduce the heat to low. Season with salt and black pepper to taste. Let the soup simmer gently for at least 20 minutes to allow the flavors to meld. Taste and adjust seasoning if needed.

   ⏱️ 20 minutes
5. 5

   Assemble and serve: Ladle the hot soup into individual bowls. Garnish generously with the crispy tortilla strips, diced avocado, crumbled queso fresco, and a drizzle of crema. Add chopped cilantro if desired. Serve immediately.