Shrimp Soup with Pasilla Chiles
This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.
Ingredients:
5 pasilla chiles, seeded, deveined, halved
4 Tbsp. olive oil
6-1/2 cups water
5 medium tomatillos, husked
1 garlic clove
1/2 small white onion, chopped
1 pound uncooked medium shrimp, peeled, shells reserved
1 6″ corn tortilla
10 epazote leaves
8 lime wedges
Instructions:
Cut 4 of the chile halves into fine strips. Heat 1 Tbsp. of oil in small skillet over high heat. Add the chile strips and fry until crisp, about 10 seconds. Drain and reserve the strips for garnish. Toast the remaining chile halves in a medium skillet over medium-high heat for 1 minute. Transfer the chile halves to a bowl of cold water and soak for 30 minutes. Drain and rinse with cold water.
Bring 1-1/2 cups of water to a boil in a small saucepan. Add the tomatillos and boil until soft, about 15 minutes. Drain. Puree the tomatillos, soaked chiles and garlic ina blender. Heat 3 Tbsp. of oil in a large saucepan over medium-high heat. Add the onion and saute until translucent, about 2 minutes. Add the chile puree and stir over medium heat until the puree thickens slightly, about 5 minutes.
Bring 5 cups of water to a boil in a large pot. Add the shrimp shells and boil for 10 minutes. Strain the shrimp broth into the chile puree. Toast the tortilla directly atop the burner until it is crisp and blackened in spots, about 4 minutes. Add the tortilla to the chile puree, then add the epazote leaves and simmer over medium heat until the tortilla is soft, about 15 minutes. Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan and season with salt. Bring to a boil and add the shrimp. Simmer until the soup is just cooked through, about 3 minutes. Ladle soup into individual bowls and garnish with fried chile strips. Serve with lime wedges.
Makes 4 servings.
Recipe from Bon Appetit Magazine, May 2003.