Making corn tortillas at home without a tortilla maker is NOT fun. This time, I stumbled upon an easy solution. Just add a couple of tablespoons of all purpose flour to each cup of masa harina. Makes kneading and rolling out the tortillas a breeze.
Ingredients for soup-
1 28 oz can of whole tomatoes in juice
2 poblano peppers
1 chipotle in adobo sauce
1 cup cooked black beans
1/2 cup corn kernels
1 tbsp olive oil
1 tsp oregano
1 tsp cumin, roasted and ground
1 tsp coriander, ground
1/2 tsp ancho chilli powder (optional)
a handful of cilantro
1/2 cup queso fresco, crumbled
salt to taste
1 cup tortilla chips (Recipe below, or store-bought)
1 lime, cut into wedges
– Divide the tomatoes into half. Slice the poblanos into two as well, along the long axis.
– Brush the tomatoes and the poblano peppers with 1 tbsp olive oil and sprinkle with salt. Layer them, cut side down, on a baking sheet and place under the broiler. Broil until you get a slight char.
– Add the tomatoes, peppers, chipotle, and juice from the can to the blender. If you like, wash off the baking sheet with some water and add that to the mix as well. Blend to a coarse mixture.
– Pour this mixture along with rest of the spices into a soup pot and bring to a boil. Add beans and corn kernels. Cover and simmer for ten minutes.
– Mix in the chopped cilantro after the heat is turned off. Serve topped with queso, tortilla chips and lime wedges.
Ingredients for tortilla chips–
1 cup masa harina
2 tbsp all purpose flour
1 cup or more lukewarm water
salt to taste
1 tbsp vegetable oil
– Pre-heat the oven to 350 degrees.
– Knead the flours and the salt with enough water to make a soft dough. Divide into 6 portions and roll out each portion into 6 inch discs. ( If you have trouble with the dough sticking, rub a little oil on your rolling surface.)
– Cook the discs on a flat cast iron griddle on each side until the dough looks done (It loses the translucency and becomes a more opaque white.)
– Brush the tortillas on each side with oil, then divide into half and cut into matchsticks. (Scissors are best).
– Spread the chips on a baking sheet and bake for 15 minutes, stirring at 5 minute intervals, until browned.
This is a Good soup. I can eat this every day. And every night. And all summer.