• Prep Time
    60 Mins
  • Cook Time
    0 Mins
  • Total Time
    60 Mins
  • The base number of servings for this recipe is 4
    OK

    Dean Fearing’s Tortilla Soup

    In this refined Tortilla Soup recipe from Chef Dean Fearing, fire-roasted ancho chiles lend smokiness and green cabbage and radish add surprising texture. Impress your guests by serving the tortilla soup tableside, topping the colorful garnishes with piping-hot broth.

     

    James Beard Award winning Dean Fearing opened Fearing's in August 2007 at The Ritz-Carlton, Dallas. Fearing's earned acclaim when it was named “Restaurant of the Year” by Esquire Magazine and received a nomination from the James Beard Foundation for “Best New Restaurant.”


    Ingredients
    3
    tablespoons
    Olive Oil
    4
    corn tortillas, cut into long strips
    8
    cloves
    garlic
    2
    cups
    fresh onion puree
    4
    cups
    fresh tomato puree
    5
    dried ancho chiles, fire roasted and seeded
    2
    jalapenos, chopped
    1
    tablespoon
    ground cumin
    1
    tablespoon
    epazote, chopped, or 2 tablespoons chopped fresh cilantro
    1
    teaspoon
    ground coriander
    1
    large bay leaf
    6
    cups
    chicken stock
    *
    fresh lemon juice
    *
    cayenne pepper
    *
    salt
    1
    smoked chicken breast, skinless, boneless, and diced small, for garnish
    1
    large avocado, peeled, seeded, and cut into small cubes, for garnish
    1/2
    cup
    shredded Boyacá (Latin Cheddar) cheese, for garnish
    4
    tablespoons
    green cabbage, small dice, for garnish
    3
    tablespoons
    red radish, small dice, for garnish
    1
    tablespoon
    seeded and minced jalapeno pepper, for garnish
    4
    corn tortillas, cut into thin strips and fried until crisp, for garnish
    Directions
    Heat oil in a large saucepan over a medium flame. Add tortillas and garlic and sauté until tortillas are crisp and garlic is golden brown, about 4 to 5 minutes.
    Add onion puree and cook for 5 minutes, stirring occasionally until reduced by half. Add tomato puree, roasted chilies, jalapeños, cumin, coriander, epazote, and chicken stock. Bring to a boil.
    Lower heat and simmer for approximately 40 minutes. Skim fat from surface, if necessary. Process through a food mill to attain the perfect consistency or use a blender (soup may become thick; thin out with additional chicken stock). Season to taste with salt, lemon and cayenne.
    Garnish each warm soup bowl with smoked chicken breast, avocado, shredded Boyacá (Latin Cheddar) cheese, green cabbage, red radish, jalapeño pepper, and corn tortillas. Ladle eight ounces of Tortilla Soup over the garnish. Serve immediately.

    The base number of servings for this recipe is 4
    OK

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