Mexico #3

When reading through the mexican cookbooks I found in the library, I found this recipe. The author writes that this soup, or a version of it, is found on almost every restaurant's menu in Mexico. Because my goal of the country challenge is to try traditional and common recipes, I thought I'd make this one.

Sopa Azteca

soup:

3 garlic cloves

1/2 onion, peeled and cut into chunks

3 ripe tomatoes

8 cups chicken stock

salt

black pepper

4 ancho chiles

3 tbsp. vegetable oil

tortillas:

10 stale corn tortillas

oil for frying (I baked mine)

garnishes:

2 cups mexican cheese, cubed

1 avocado, diced

1/2 cup sour cream

2 cups shredded chicken

3 limes, halved

Saute' garlic, onions, and tomatoes for a few minutes. Puree with 1 cup of chicken stock.

Pour back into pot with remaining chicken stock. Bring to a low boil, add salt and pepper.

Cut chile stems off, slice into rings.

Stack tortillas, cut and fry.

Ladle the soup into a bowl, add the garnishes and serve with a lime, which should be squeezed on top right before eating.

A Cook's Tour of Mexico, Nancy Zaslavsky. St. Martin's Press: New York, 1995.