- Blender (for pureeing ingredients like tomatoes)
- Non-Stick Skillet (for sautéing onions and peppers)
- Soup Pot (Large) (for cooking soups)
- Mixing Bowls (various sizes for combining ingredients)
- Spoon (versatile utensil for stirring and serving)
- Measuring Cups and Spoons (essential for precise measurement of ingredients)
- Potato Masher or Blender (for mashing tomatoes if preferred texture without a blender)
- Colander (useful for rinsing vegetables, draining cooked ingredients)
- Stirring Spoon (needed for delicate stirring tasks like adding dry spices)
- Tortilla Press (for making tortillas from scratch to accompany the soup)
- Cutting Board and Chef’s Knife (essential for chopping vegetables and prep work required in making tortilla soup.
4 dried pasilla chiles, wiped clean, stemmed, and seeded
2 dried chiles de á:rbol, stemmed
1/2 pound tomatoes, quartered
1 large white onion, coarsely chopped
2 large garlic cloves, chopped
2 quarts rich and flavorful chicken stock ; or 5 cups reduced-sodium chicken broth diluted with 3 cups water
2 tablespoons lard or vegetable oil
1 teaspoon dried epazote or oregano, crumbled
3 to 4 cups vegetable oil for frying
12 (6-to 7-inch) corn tortillas, cut into 1-inch squares
1 (6-to 8-ounces) avocado, cut into 1/2-inch pieces
1/2 cup crumbled cotija cheese (also called queso añejo) or ricotta salata, crumbled (2 ounces)
1/4 cup crema, or sour cream diluted with 1 tablespoon water
Equipment: a deep-fat thermometer
Accompaniment: lime wedges
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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