So the week of soups comes to its thrilling conclusion, culminating in what Casey said was her favorite soup: Custom Tortilla Soup.
It’s custom because I didn’t want to make chicken tortilla because we had awesome chicken noodle earlier in the week and I didn’t want to compete with my own product. What I decided to do was to buy Skirt Steak, do a mexican-style marinade on it (salt, pepper, chili powder and lime juice, refrigerate for an hour or more), then pan-sear the steak and use the juices as part of the soup.
Pictures and more notes post-break.
What else? It was a pretty successful week. I was right about the challenge being mid-afternoon – this one almost killed the streak, but knowledge that the week was almost complete pushed me over the hump and made it possible. I burned the tortillas, but never having made them before, I didn’t realize what I was getting into, underfrying them, and then forgetting when I decided to bake them the rest of the way. Ah well. Maybe I’ll make some just to practice sometime. They’d be easier to make if I used a spatula to flip them and maybe a little less oil/more heat.
No further ado: pictures of soup, in preparation order…
Homemade crispy tortillas:
And the finished product: