Tortilla Soup on the Grill
Adapted from Chef Denise Roa's recipe from La Cocina que Canta
For the broth:
- 8 roma tomatoes
- 1 white onion
- 3 cloves garlic
- 2 teaspoons fresh or dried oregano
- 4-6 dried guajillo chilies
- 4-6 cups vegetable or chicken stock
- kosher salt and pepper, to taste
- 1 avocado, cubed
- 1 cup queso fresco, crumbled
- 3 tortillas
- ½ cup cilantro, finely chopped
- 1 small red onion, diced
- Preheat the oven to 350ºF and line a baking sheet with parchment paper or a silicon mat. Light and clean the grill, scrubbing it with wads of paper towels soaked in vegetable oil.
- Prepare the tortilla strips: Stack 3 tortillas and cut into ¼ inch julienne strips. Toss in a bowl with 1-2 tablespoons olive oil, making sure all the strips are evenly coated. Place in the oven for 10-20 minutes, or until crispy, checking frequently to make sure they don't burn.
- Prepare the dried chilies: Use scissors to cut off the stem and remove the seeds and veins. Place in a small saucepan and cover with water. Bring to a simmer and maintain for 5-10 minutes, or until the chilies are soft. Remove and set aside, discarding the water.
- When the grill is hot, place the tomatoes, onions and garlic cloves (peeled) right on the grill. Rotate the vegetables until they are charred and tender on all sides.
- Working in batches, place the grilled vegetables in a blender with the chilies and puree, adding broth if needed to thin. Pass through a strainer place over a saucepan and press with a spoon to extract all the liquid.
- Add enough broth to give the consistency you like, and warm the soup on the stove. Add the oregano and taste for salt and pepper; I added 1 ½ teaspoons of coarse salt and several turns of the pepper grinder.
- Place the toppings in bowls and let everyone help themselves.
- 2 pounds elk round steak, sliced thin and against the grain
- ½ cup olive oil
- ¼ cup red wine vinegar
- Juice of 1 lime
- 1 tsp. sugar
- 2 cloves garlic minced
- 1/2 c red onion minced
- 1/2 t cumin
- 1/4 t salt
- 1/2 t fresh black pepper
- 1/2 t oregano
- Cut partially frozen elk into paper-thin slices.
- Mix the rest of the ingredients and pour over the elk meat in a large Ziploc bag. Marinate at least 8 hours and up to 24 hours.
- When ready to grill, drain the elk of the marinade to remove most of the oil. Place in a grill basket over a very hot (500ºF) grill and cook for just a few minutes. Be careful not to overcook the meat and be ready to eat as soon as it comes off the grill.
- Serve with tortillas, sautéed peppers and onions, salsas and sour cream.