- 2 tbsp Vegetable oil
- 1 medium Onion, sliced
- 2 cloves Garlic, chopped
- 15 oz Can roasted diced tomatoes, drained
- 6 cups Chicken stock
- Salt
- 6 Corn tortillas, store bought and stale
- ⅓ cup Vegetable oil
- 2 Dried Chiles Pasillas, stemmed and seeded
- 8 oz Cubed queso fresco, Monterey Jack or farmer's cheese
- 1 Lime, cut into 6 wedges
The Broth - Heat 1 tbsp oil in a medium skillet over medium-low heat. Add onion and garlic cloves and cook about 12 minutes until both are a dark golden-brown (careful not to burn). Scrape into a blender, add tomatoes and process until smooth. Reheat same skillet with 1 tbsp oil over medium-high heat. Add tomato mixture and stir for 5 minutes. Pour into a large sauce pan containing the broth and bring to a boil. Lower heat and simmer for 30 minutes. Season with salt.
Prepare Garnishes - Make tortilla strips by cutting dried tortillas in half and then slicing the halves crosswise into ¼-inch strips. Over medium-high, heat ⅓ cup oil in a skillet. When hot, add tortilla strips and turn often until they become crispy. Drain on paper towels. Make chiles by cutting into 1-inch squares and frying them for only a few seconds. Remove to a small serving bowl.
Serve - Divide cheese cubes then tortilla strips between serving bowls. Ladle hot broth over and serve with lime wedges and chile squares on the side.
- To make a heartier version, 1 cup of shredded or cubed chicken may be added to bowls right before broth.
- Although the traditional recipe calls for 2 cups of cubed Mexican queso fresco, most any cheese that can be cubed can be used.
- To dry tortillas right out of the package, lay each one out on paper towels for around 30 minutes.
Calories: 645kcal | Carbohydrates: 41g | Protein: 23g | Fat: 44g | Saturated Fat: 13g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 1114mg | Potassium: 764mg | Fiber: 5g | Sugar: 12g | Vitamin A: 594IU | Vitamin C: 13mg | Calcium: 403mg | Iron: 2mg