Caldos
Soups & Stews

Toasted Tortilla Soup
With Fresh Cheese And Chile Pasilla

2 teaspoons Lard or vegetable oil
1 Medium Onion -- sliced
1/3 cup Vegetable oil
2 Cloves garlic -- peeled
1 Dried chile pasillas
1 Medium Tomato, roasted or boiled
-stemmed - seeded & deveined
- cored and peeled
8 oz Cubed Mexican queso fresco
8 oz can tomatoes -- drained
1 1/2 qt Good broth -- poultry
-Muenster -- Monterey Jack
Salt
1 lg Lime -- cut into wedges
4 Corn tortillas -- or more

In a medium size skillet,
heat 1 Tsp of the 
lard or oil over
medium-low heat.
Add the onion and 
whole garlic cloves, 
and fry until both 
are a deep golden brown, 
12 to 15 minutes. 
Scoop into a blender 
jar or food processor, 
add the tomato and 
process until smooth.
Heat the remaining Tsp 
of lard or oil in the 
same skillet over 
medium-high heat. 
When hot, add the 
tomato mixture and 
stir constantly until 
thick and 
considerably darker,
about 5 minutes. 
Scrape into a large saucepan.
Stir the broth 
into the tomato mixture, 
partially cover 
and simmer for 1/2 hour 
over medium-low heat.
Season with salt.
If the tortillas 
are fresh or moist, 
let them dry out 
for a few minutes 
in a single layer.  
Slice them in half,
the slice the halves 
crosswise into strips 
1/4 inch thick.
Heat the 1/3 cup 
vegetable oil in a 
medium-small skillet 
over medium-high.  
When hot, 
add the tortilla strips 
and fry, 
turning frequently, 
until they are crisp.
Drain on paper towels. 
Cut the chiles 
into 1-inch squares 
and fry in the 
hot oil very briefly, 
about 3 or 4 seconds; 
immediately remove and drain, 
then place in a 
small serving bowl.
Just before serving, 
divide the cheese 
among 4 to 6 bowls,
and top with the fried 
tortilla strips.
Ladle on the hot soup 
and serve right away.
Pass the toasted 
chile separately, 
along with the lime
(the juice of which brings 
out the flavors of the soup).