This recipe is one that we are still experimenting with, which we received from a friend. It’s kind of like tortilla soup for venison strips instead of chicken.
INGREDIENTS
- 1 lb. venison tenderloin, sliced into fajita strips
- 4 medium dried pasilla chilies (remove steams and seeds)
- 2 garlic cloves – unpeeled
- 1 medium large ripe tomato
- 1 medium white onion sliced 1/8 thick
- 6 cups chicken broth
- 1 teaspoon salt
- 2 cups (8 oz) Shredded Monterrey jack cheese
- 1 lime, cut into 6 wedges
INSTRUCTIONS
- slice tortillas 1/8 wide, heat oil in skillet, fry strips until they are crisp on all sides, drain on paper toweltortilla soup toppings
- cut chilis into 1” squares – reduce heat on oil –fry squares briefly to toast (3-4 seconds) drain on paper towel, place 1/3 of chilies in small bowl, cover w/hot water rehydrate for 30 min. drain – set aside remaining chilies
- while chilis are soaking ,roast unpeeled garlic in heavy skillet over med heat, turning until blackened in spots and soft approximately 15 min – cool them remove skin
- roast tomato on baking sheet under broiler until blackened flip and do other side – cool-peel –collecting juices
- in 4 qt pot – 1 tbl oil – med low heat – fry onion -10 min
- place rehydrated chilis in processor w/ garlic, tomato, 1 cup broth, puree until smooth – in pot raise temp to med high press tomato – Chile puree through med mesh strainer into onion – stir for several min until mixture thickens and darkens
- mix in remaining 5 cups of broth – simmer – uncovered med-low 30 min season w/ salt
8.set out garnishes – make mound of fried tortilla strips, fried chilis, cheese and lime on a platter - ladle into bowl – add some chicken let guest garnish