Tortilla Soup

To prepare dried peppers, first wipe them clean and then toast them in a dry cast iron skillet over high heat until they soften and plump up slightly. Remove seeds and ribs.

Ingredients:

• 6 corn tortillas, cut into pieces
• 2 dried pasilla peppers, toasted and chopped
• 4 medium tomatoes, diced
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 1 medium potato, peeled and diced
• 5 cups chicken or vegetable stock
• 1 tsp dried epazote (2 tbsp fresh)
1 cup shredded mozzarella cheese (optional)

Preparation:

Preheat oven to 350° and lightly pan spray a baking sheet. Spread tortilla squares over prepared sheet and toast for 20 minutes, or until no longer pliable.

In a blender or food processor, puree peppers, half of the tomatoes, garlic, and 1/2 cup of vegetable stock.

In a heavy soup pot, cook onions in a 1/4 cup of vegetable stock over medium high for 5 minutes, or until soft. Add pepper mixture, potatoes, remaining stock, and epazote. Bring to a boil, reduce heat, and simmer for 10 minutes.

Stir in tortilla pieces and serve with cheese.