Leave the tortillas out on a rack overnight to dry out. The crisper they are, the easier to blend into fine crumbs.
This recipe is best prepared with freshly cooked huitlacoche (corn smut) but you can use frozen or canned as available. The soup should be eaten the same day as it is prepared and does not freeze well.
Recipe by: Mozzarella Company located in Texas. The Mozzarella Company produces award winning artisanal cheeses available online or through retail stores. You can also call: 1-800-798-2954 Copyright. The Cheese Lover’s Cookbook & Guide by Paula Lambert, 2000
A pinquito bean soup with onions, cilantro, chicken and beef broth, whole kernel corn and seasonings.
Pronounced [call-doh-sho-chilt] this is an ancho chile flavored soup from Guadalajara served with chopped onion, avocado and tomato salsa. Recipe adapted from a 1987 Sunset Magazine.