Tortilla Soup with Chicken Quesadillas and Spicy Pickles

gordonramsay.com

Olegis

Gordon Ramsay

subheading: Chicken Stock:

2 pounds chicken bones, raw (backs, necks, feet, etc)

1 yellow onion, quartered, root in tact

2 large carrots, washed and cut into 2” chunks

4 cloves garlic

2 teaspoons dried mexican oregano

½ teaspoon cumin seeds

2 chicken breasts, boneless skinless

subheading: Spicy Pickles (Jalapeños en escabeche):

1 tablespoon neutral oil, such as canola

1 pound jalapeños, rinsed and dried, sliced into long strips, stem and seeds removed (if desired)

1 pound carrots, peeled and sliced diagonally about ¼-inch thin

½ white onion, sliced about ¼-inch thin

6 cloves of garlic, peeled

1 teaspoon kosher salt

2 bay leaves

1 teaspoon black peppercorns

1 teaspoon dried oregano, preferably Mexican

½ teaspoon cumin seeds

2 cups distilled white vinegar

2 cups water

subheading: Tortilla Soup:

5 roma tomatoes

5 garlic cloves, peels still on

1 small white onion (or half large), peeled and quartered with the root attached on each quarter

2 dried guajillo chiles, stemmed and seeds removed, torn into large pieces

3 if you want it spicier!

3, 6-inch corn tortillas, torn into pieces

6 to 8 cups homemade chicken stock, divided

subheading: Crispy Tortilla Strips:

6 corn tortillas, cut into ½-inch wide strips

Vegetable oil, for frying

Kosher salt

subheading: Chicken Quesadillas:

Shredded chicken breasts (reserved from stock)

Good quality corn tortillas

½ cup shredded Oaxaca cheese

½ cup cheddar cheese or low-moisture mozzarella, shredded

Spicy Pickled Veg, chopped (optional)

subheading: To serve:

Chicken Quesadillas

Crumbled queso fresco

Cilantro leaves

Hot sauce of choice

Lime wedges

Directions at gordonramsay.com

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