Johnny Vee, from Las Cosas in Santa Fe. Serves 6. 15 steps
|16 New Mexico dried red chiles
|| wiped clean, stemmed, seeded, and toasted for 30 seconds
|| pour stock over chiles and leave 20 minutes or until softened
|| reserve 6 chiles
||Cut into thin strips and quick-fry in hot oil. Drain on paper towels.
||Arrange avocado slices, tortilla strips, cheese and fried chiles in soup bowls. Ladle soup into the bowls and serve immediately.
|3 cups rich chicken stock
|| other chiles and stock
||Blend until smooth
||Simmer for 20 minutes
||Discard coriander from soup
|3 large ripe tomatoes
||cut out cores, and cut a small X at the opposite end. Grill over high heat until nicely blackened, then cut into quarters
|3 cloves garlic
|3 more cups rich chicken stock
|12 sprigs coriander
|6 small corn tortillas
||Brush tortillas with oil on both sides, and cut into 1/2 cm strips. Spread in an even layer and bake until golden and crisp.
|1 medium avocado
|120g queso fresco
||cut into 1 cm cubes