Plant-Forward and Loaded Tortilla Soup with Epazote
Tweaked from CIA Healthy Cooking
QUANTITY AND INGREDIENTS Serves 8
BASE
½ large or 1 small white onion halved, peeled
4 garlic cloves, unpeeled
1 28-ounce (1 pound 12 ounce) can fired-roasted crushed tomatoes with tomato purée
2 ancho chiles in adobo, roughly chopped
4 Tbsp canola oil
8 cups chicken stock
6 epazote sprigs, tied with a string
1 can black beans, drained and rinsed
2 cups of fresh corn, grilled or frozen, rinsed and dried (in the off season)
2 small limes, freshly squeezed, more to taste
salt, as needed
TORTILLA STRIPS (prepared by Amy)
8 6-inch corn tortillas, cut into julienne
canola oil, good quality spray
1/4 tsp table salt
GARNISH
1 medium avocado, cut into medium dice
6 ounces Cotija cheese, finely grated
1/2 cup cilantro leaves
PREPARE YOUR MIS EN PLACE
1. Read and reread the recipe. Divide tasks amongst team members.
2. Gather all your ingredients and necessary equipment.
3. Prep all your wet and dry ingredients in separate bowls in preparation for cooking.
CULINARY TIPS
1. Give thought to the order of tasks given other recipes being prepared. Are there duplicate ingredients?
2. The original recipe called for roasting plum tomatoes from scratch, and deep frying pasilla chiles and the tortilla strips. Once familiar in the kitchen, it becomes easier to make substitutions that make cooking easier and healthier.
3. Epazote is a fresh herb that is unique to Mexican cooking. It is worth the effort to find epazote. A mix of cilantro and oregano is a reasonable substitute.
4. I encourage exploration of the ethnic supermarkets in Boise, and/or growing your own. I found the epazote at Campos Supermarket, but had to ask for it at the meat counter. I started growing my own.
PREPARE THE TORTILLA SOUP
1. Preheat the oven to 375 degrees (for making tortilla strips).
2. Dry roast the onion (add first) and then garlic on a cast-iron pot over medium-high heat. Once the garlic skin begins to brown, remove it from the heat and peel.
3. Purée the roasted tomatoes, onion, ancho chiles, and garlic in a blender.
4. Combine beans and corn in a microwave safe bowl. Just before serving soup, heat for 60-90 seconds until hot. Do not overcook.
5. Heat 2 Tbsp of the oil in the same pot over medium-high heat and fry the puréed mixture, stirring frequently, until it deepens in color, about 5 minutes. Add the stock and epazote. Season with salt and bring the soup to a simmer. Simmer for 45 minutes.
6. Meanwhile, line a sheet pan with parchment or Silpat. Spread the tortilla strips in a single layer and spray with good canola oil. Season lightly with table salt. Toss until evenly coated. Bake until golden brown and crispy, around 12 minutes, shaking strips halfway through. Watch closely.
7. After the soup has finished simmering, remove the epazote sprigs from the soup.
8. For serving, ladle soup into bowls, add 1/4 cup corn and bean mixture in the center, then garnish with avocado, tortilla strips, Cotija, and cilantro.
