Mi Casa

Tortilla Soup

In May, with just a little chill in the air, I am still ready for a light but flavorful Tortilla Soup. So enjoy your Cinco de Mayo with these simple recipes. Most grocery stores will have the Chihuahua cheese used in the recipe. If not, you can find the cheese at a Mexican grocery store, or you can substitute Monterey Jack cheese. 
 
Tortilla Soup
8 corn tortillas,
1 Salsa Cruda  recipe
Vegetable oil, for frying
7 cups chicken stock or broth
4 sprigs cilantro
½ to 1 tsp salt
4 to 5 dried pasilla chilies (or other small red dry pepper)
5 ounces Chihuahua or Monterey cheese (grated)
¼ cup fresh cilantro (coarsely chopped)

1. Stack tortillas; cut into ½ inch strips. Spread loosely on wire rack to dry out a little.
2. Heat 3 tablespoons oil in a 3-quart saucepan  over medium heat until hot. Add 2 cups Salsa Cruda mixture (caution this will splash) to pan and cook, stirring frequently, about 5 minutes, no less.
3. Now add the chicken broth and 4 sprigs cilantro to the cooked tomato mixture in the saucepan; bring to a boil, then reduce heat to a simmer. Simmer for about 15 minutes. Then take out cilantro, check seasonings and add salt if needed, simmer another 5 minutes. When done, cover to keep hot.
4. In a large skillet put ½ inch depth oil and heat to about 375(F. Fry ½ of the tortillas at a time, turning occasionally until crisp, about 1 minute. Remove with a slotted spoon; drain on paper toweling.
5. Fry chilies in the same oil, turning occasionally, until puffed and crisp, about 30 seconds. Do not let chilies burn. Drain on paper toweling. Once cooled slightly crumble chilies coarsely.
7. Ladle soup into bowls; pass chilies, tortillas strips, cheese and chopped cilantro, to be added according to individual taste.

Salsa Cruda (uncooked tomato sauce)
Makes about 2 ½ cups
16 oz. very ripe tomatoes or whole canned tomatoes
1 small white onion (chopped)
1 clove garlic or two cloves if you love garlic
Place all ingredients in a blender or food processor and blend to a coarse puree.

Chicken Quesadillas
6 servings
1 ½  cups shredded Chihuahua cheese or (Monterey Jack)
6  8-inch flour tortillas
1 cup shredded cooked chicken
3 Tbsp finely chopped green onions
6 sprigs cilantro, finely chopped
Garnish; sour cream and your favorite salsa

1. Sprinkle ¼ cup of cheese on half of each tortilla, then place chicken, onions and cilantro on cheese. Fold each tortilla in half and press gently. If you would like you can fasten with a toothpick.
2. On a griddle or large skillet cook the quesadillas by placing them, two at a time, over medium heat, for about 2 to 3 minutes or until light brown on each side. If you would like a more crisp texture to the quesadillas put a tablespoon or two of cooking oil in the skillet or on the griddle.
Remove quesadillas and place on a sheet pan and keep warm in the oven (300° F) until all quesadillas are cooked. (Don’t keep in the oven too long, the quesadillas will dry out.)
3. To serve; cut quesadillas in half so they will be easy to pick up and eat by hand; garnish with sour cream and salsa.