By Jasmine Cakic
Thank you Jasmine for your passion towards Mexican food and for sharing this awesome recipe with us. Can’t wait for your cookbook!
1. Heat up chicken stock . Cut tops off dry chilies and shake out seeds. Cut chilies in to smaller pieces and pour over hot chicken stock to submerge them for 30 min. Add rehydrated chilies and stock in blender and pulsate till smooth.
2. Grill whole tomatos in the roasting pan till blistered and blackened. Add onion and garlic and grill 5-10 min till soft and lightly brown.
3. Add chilli stock and grilled tomato, onions and garlic to blender and pulsate till smooth . Do it in batches to avoid overspilling . Add one cup of water to loosen soup to desired thickness. Season with little salt and pepper.
4. Garnish soup with tortilla strips, avocado , coriander and red onion. Serve warm.