Tortilla Soup

FREE RECIPE PREVIEW

Ingredients — preview

• 1 large dried pasilla chile stemmed and seeded
• 1 15-ounce can diced tomatoes in juice preferably fire-roasted (or 4 roma tomatoes, roasted)
• 2 tablespoons vegetable oil
• 1 medium white onion sliced 1/4-inch thick
• 3 each garlic cloves peeled
• 1 teaspoon epazote

Preparation — preview

1. Quickly toast the chile by turning it an inch or two above an open flame for a few seconds until its aroma fills the kitchen. Break the chile into pieces and put in a blender along with the tomatoes with their juice. (A food processor will work, though it won’t completely puree the chile.)
2. Heat the oil in a medium (4-quart) saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender. Process until smooth.