Mexican Tortilla Soup
INGREDIENTS:
5 c Plus 3 tablespoons corn
-oil,; divided
16 Corn tortillas,; julienned;
1/2 c Cooked, drained black beans
1/2 c 1/4-inch diced jicama
1/2 c 1/4-inch diced red bell
-pepper
1/2 c 1/4-inch diced yellow bell
-pepper
1 1/2 tb Fresh lime juice
1 tb Finely chopped fresh
-cilantro
2 Serrano chilies,; seeded
-and finely chopped
Salt
5 c Plus 3 tablespoons corn
-oil,; divided
16 Corn tortillas,; julienned;
1/2 c Cooked, drained black beans
1/2 c 1/4-inch diced jicama
1/2 c 1/4-inch diced red bell
-pepper
1/2 c 1/4-inch diced yellow bell
-pepper
1 1/2 tb Fresh lime juice
1 tb Finely chopped fresh
-cilantro
2 Serrano chilies,; seeded
-and finely chopped
Salt
Heat 5 cups corn oil to 325 degrees in a deep fryer or high-sided saucepan. When hot, add half of the tortilla strips. Stirring constantly, fry for 35 seconds or until crisp. Do not overcook or tortillas will lose their color and burn. Remove from oil with a slotted spoon and drain on paper towels. Repeat with remaining tortillas.
In a large bowl combine beans, jicama, bell peppers, 3 tablespoons corn oil, lime juice, cilantro and chilies; season to taste with salt and toss to mix. Gently toss in tortilla threads, being careful not to break them but making sure they are well coated with dressing. Serve immediately.
* Red and blue corn tortillas may be found at Mexican markets or specialty food stores
In a large bowl combine beans, jicama, bell peppers, 3 tablespoons corn oil, lime juice, cilantro and chilies; season to taste with salt and toss to mix. Gently toss in tortilla threads, being careful not to break them but making sure they are well coated with dressing. Serve immediately.
* Red and blue corn tortillas may be found at Mexican markets or specialty food stores