Tortilla Soup and Red Tomato Salsa | culture: the word on cheese
The creamy white cubes of panela bob among the green avocado and cilantro in a red broth, lightly smoked with chipotle and brightened with lime.
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- Lime press
Ingredients
- 2 tablespoons canola oil
- 1 medium onion (thinly sliced)
- 4 cups diced (canned Italian plum tomatoes)
- 1 cup tomato juice
- 2 cloves garlic
- 1 large jalapeño chili (stemmed and seeded (if you like a)
- little heat (leave a few seeds))
- 1 teaspoon salt
- ¼ cup extra virgin olive oil
- 2 large onions (sliced)
- 4 cloves garlic (minced)
- 7 cups chicken broth or vegetable broth
- 1 dried chipotle chili (stemmed and seeded)
- Salt (to taste)
- ½ pound fried tortilla chips
- 1 bunch cilantro leaves (coarsely chopped)
- 1 avocado (peeled, seeded, and diced)
- ½ cup cubed panela
- ½ cup crema fresca (crème fraîche, or sour cream)
- 2 limes (each cut into 4 wedges)
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