Autumn in Michigan

I'm visiting my parents in Michigan right now and enjoying every moment of fall in the midwest. The maple and oak trees are just starting to turn, and apple picking farms are gearing up for the season.

Last night in celebration of the season, we had a feast of chilis rellenos. Heidi, Rodney and Maeve came over for dinner, and Maeve was especially enthusiastic about the Sopa de Tortilla.

The recipe is from Diana Kennedy's brilliant The Cuisines of Mexico:

Soap de Tortilla (Tortilla Soup)

Have ready:
12 small stale tortillas, cuto into strips
6 cups Caldo do Pollo (chicken broth)
3 chiles pasilla, fried and crumbled

A large frying pan
Melted lard (1/4 inch deep)
The tortilla strips
Paper toweling
A blender
2 medium tomatoes, broiled
1/3 medium onion, roughly chopped
1 clove garlic, peeled
A saucepan
The chicken broth
Salt to taste
The fried tortilla strips
2 large sprigs epazote
The fried, crumbled pasillas
The grated cheese

Heat the lard and fry the tortilla strips until they rae lightly browned but not too crisp. Drain them on paper toweling. Pour off all but 1 tbs. of the lard.

Blend the tomatoes, onion and garlic to a smooth sauce, then cook it in the lard for about 5 minutes, until the sauce is well-seasoned and has reduced somewhat.

Add the sauce to the broth in the pan and bring to a boil. Adjust seasoning.

Add the tortilla strips to the broth and cook them for about 3 minutes.

Just before serving, add the epazote. Cook for one minute more.

Serve each portion garnished with pieces of crumbled chili and grated cheese.

Note: the chilis should be fried in lard until they are crips; let the cool off a little before attempting to crumble them.