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.
3 garlic cloves
1/2 onion, peeled and cut into chunks
3 ripe tomatoes
8 cups chicken stock
4 ancho chiles
3 tbsp. vegetable oil
10 stale corn tortillas
oil for frying (I baked mine)
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.