Ingredients
- 3 Badia Guajillo Chili Pods
- 3/4 cup Canola Oil
- 6 cloves Garlic, finely chopped
- 1 medium White Onion, finely chopped
- 3 Plum Tomatoes, cored and chopped
- 2 (6″) Corn Tortillas, torn into small pieces
- 2 sprigs Cilantro
- 2 tbsp Badia Ground Oregano
- 1 tbsp Badia Ground Cumin
- Badia Kosher Salt
- Badia Ground Black Pepper
- 3 small Badia Pasilla Chili Pods, stemmed, seeded, and thinly sliced
- 4 cups Chicken Stock
- 2 oz. Goat Cheese, softened, for serving
- 3 fried Pork Rinds, crumbled
- 1 small Avocado, halved, pitted, peeled, and finely chopped
- Fried Tortilla Strips, for serving
Directions
- Toast the guajillo chiles in a 6-qt. saucepan over medium-high heat
- Transfer chiles to a bowl with 1 cup boiling water; let soften for 30 minutes
- Drain, reserving ½ cup soaking liquid
- Remove and discard stems and seeds from chiles
- Transfer chiles and reserved liquid to a blender
- Return pan to medium-high heat, add ¼ cup canola oil to pot
- Add garlic and onion; cook until soft, 6–8 minutes
- Add tomatoes, tortillas, cilantro, oregano, cumin, and salt and pepper; cook until tomatoes are soft, about 6 minutes
- Add to blender; puree until smooth; set aside
- Return pan to medium-high heat with ¼ cup oil
- Add pasilla chiles; fry until crisp, about 2 minutes
- Using a slotted spoon, transfer to paper towels to drain
- Discard oil; wipe pan clean
- Add remaining oil to pan; heat over medium-high heat
- Add purée, and cook until slightly reduced, 3–5 minutes
- Add stock and simmer until thick, 40–45 minutes more
- Strain soup through a fine-mesh strainer; divide among 4 bowls
- Garnish with fried pasillas, goat cheese, pork rinds, avocado, and tortilla strips
