Mexican Tortilla Soup Recipe - Grit

Ingredients

• 4-6 servings
• 1 large white onion, peeled and quartered
• 4 large ripe red tomatoes, cored and quartered
• 4 unpeeled garlic cloves
• 2 tablespoon olive oil
• 1 teaspoon dried oregano, preferably Mexican
• 1/4 teaspoon sea salt
• 2 dried guajillo chiles
• 1 dried pasilla chile
• 1 teaspoon sea salt
• 1/4 teaspoon white pepper
• 3 medium zucchinis, diced
• 2-3 ears of corn, to make 2 cups (500 mL) kernels (fresh if in season, otherwise frozen)
• 1 bunch cilantro, including stems, chopped (reserve 2 tablespoon leaves for garnish)
• sea salt and freshly ground black pepper, to taste
• 5 corn tortillas
• 1 tablespoon olive oil
• salt, to taste, for tortillas
• 1/3 cup (80 mL) lime juice (about 5 limes)
• 6 oz (175 g) queso fresco or silken tofu, cubed
• 2 avocados, peeled, seeded, cubed
• 3 radishes, thinly sliced
• 2 tablespoon cilantro leaves