Sopa De Tortilla
Soup 6-8 servings
4 dried guajillo chile, seeded, open flat
2 1/2 cups tomato coarsely chopped
1/4 piece of white onion coarsely chopped 3 garlic cloves
1/3 cup epazote or cilantro ( dried epazote can be used instead, 1⁄2 teaspoon)
7 cups chicken broth
1/3 cup corn oil
4 corn tortillas
3 dried pasilla chile, seeded, open flat 1⁄2 Hass avocado
1/2 cup queso fresco
3 corn tortillas cut into strips
1/3 cup crema mexicana
Fry guaijillo and pasilla (garnish) chiles and tortilla strips (garnish).
Transfer them to papel towels to remove excess oil. Reserve tortilla strips
and pasilla chile.
Heat 2 tablespoons of oil in a pot. Add onion and garlic, then add tomato, let it cook for approx. 2 minutes and incorporate the epazote or cilantro, guajillo chiles and 4 tortillas, cover with half of the chicken broth and season with salt and pepper. Let it cook over medium heat until chiles are soft.
Add the remaining broth, puree mixture in blender until soft and put back on the pot, season and reheat. Add water if needed.
Garnish every serving with tortilla strips, fried crumbled pasilla chile, cheese, diced avocado and crema. Serve immediately, Buen Provecho!
Flan De Queso
Caramel-topped Cheese Custard
1 14 oz. can sweetened condensed milk
1 13 oz. can evaporated milk
1/8 teaspoon ground cinnamon
4 oz. queso fresco (cotija, ranchero, añejo) or can substitute with Monterey Jack
1 cup white sugar
8 - 9 inch round baking pan or 8 small ramekins 1⁄4 teaspoon vanilla extract
• Pour 1 cup sugar in warm pan over medium heat. When sugar becomes dark caramel quickly pour caramel in baking pan. Let it cool.
• Preheat oven to 350 F.
• In a blender, mixer or with a whisk blend all ingredients, pour the mixture into
the caramel lined baking pan. Cover with foil paper.
• Pour enough hot water into roasting pan to come halfway upsides of baking pan. Bake for 35-40 minutes or until flan is almost set and moves only slightly when baking mold is shaken gently or when you insert a knife 1/3 of the way from the edge and comes out clean. Remove baking pan from water. Let it cool down for about 30 minutes, later put them in the refrigerator for couple hours.
• Run small sharp knife around ramekin to loosen and serve cold. Buen Provecho! Flan can be made 1 day ahead.