Sopa de Tortilla de Jitomate y Frijol Rojo
Tomato and Red Bean Tortilla Soup
Makes 6 to 8 servings
This is one of many soups that benefit from the addition of crisp
tortillas. This fine bean soup is satisfying enough to serve on a
blustery winter day north of the border.
6 (6- to 7-inch) corn tortillas, cut into thin strips and fried
2 cups dried small red beans, sorted and rinsed 6 cups water
2 bay leaves
11/2 teaspoons dried oregano (Mexican variety preferred), crumbled
1 teaspoon ground cumin
1 tablespoon vegetable oil
1 medium onion, chopped
4 medium garlic cloves, thinly sliced
2 fresh jalapeno chiles, seeded, veins removed, and chopped
1 (14-ounce) can stewed tomatoes
1 (8-ounce) can tomato sauce
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste Chopped fresh cilantro
Lime wedges
Prepare the tortilla strips and reserve. Then, put the beans, water, bay
leaves, oregano, and cumin in a large pot and cook, covered, about 2
hours, or until very tender. Stir occasionally and add hot tap water to
1 inch above the beans if the beans show above the water level.
While the beans cook, heat the oil in a medium skillet and cook the
onion, garlic, and jalapenos until softened, about 4 minutes. Add the
mixture to the tender cooked beans along with the tomatoes, tomato
sauce, salt, and pepper. Discard the bay leaves.
Blend the bean mixture in batches in a blender or food processor until
smooth. Return the pureed soup to the pot and bring to a boil over
medium heat, uncovered. Reduce heat to low and simmer 15 minutes,
stirring frequently to blend the flavors. If the soup is too thick, add
a little broth or water. To serve, divide the tortilla strips among
individual soup bowls and ladle the hot soup into the bowls. Sprinkle
with cilantro and pass the lime wedges at the table. The soup freezes
well for 3 months.
1000 Mexican Recipes by Marge Poore
via The All-Around-Cooking mailer on yahoogroups.com
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