Tarascan Soup, The Original Tortilla Soup

Tarascan Soup, The Original Tortilla Soup. A traditional soup from the state of Michoacán, Tarascan soup is named after a region, and Indian people of the same name.

   Preparation

1. Cut 4 tortillas in half, then into 1/2 inch slices, and fry in hot oil until crispy, being careful not to over cook.
2. Remove to paper towels to drain, fry in batches if necessary.
3. Cut 2 chilies into 1/2 inch wide strips, and fry in the same hot oil until lightly toasted, being careful not to burn.
4. Re-hydrate one cleaned chili in hot water for 10 minutes.
5. In a skillet add 1 tablespoon of oil and fry the chopped onion and garlic for about 5 minutes or until cooked.
6. Add the onion and garlic to a blender along with the tomato the re-hydrated chili and the whole tortilla and puree. Add a bit of vegetable broth if needed.
7. In a heavy bottomed pot heat heat 2 Tablespoons of oil and add the puree, simmer until a few minutes until the color becomes darker.
8. Add the vegetable broth and simmer for 20 minutes.
9. Add the salt and oregano, stir and remove from heat.

   Serving Suggestion

Serve hot topped with the fried tortillas, chilies and avocado.