Tortilla soup and flan recipes introduce tastes of Mexico

Chef and food stylist Adri­ana Torres Chong, who hails from Mexico, brings Mexican recipes to the "What’s Cooking Hawaii" kitchen tonight, preparing sopa de tortilla (tortilla soup) and flan de queso (caramel-topped cheese custard).

Torres Chong is a colleague of show host Grant Sato; both teach noncredit culinary classes at Kapiolani Community College.

"What’s Cooking Hawaii" airs 7 p.m. on KFVE and repeats 5 p.m. Sunday.

SOPA DE TORTILLA

1/3 cup corn oil

4 dried guajillo chilies, seeded and opened flat (available at Don Quijote and Mercado de la Raza Mexican market)

1/4 piece white onion, coarsely chopped

3 garlic cloves

2-1/2 cups tomato, coarsely chopped

1/3 cup epazote or cilantro, or 1/2 teaspoon dried epazote (epazote available at Mercado de la Raza)

4 corn tortillas

7 cups chicken broth, divided

Salt and pepper, to taste

» Garnish:

3 dried pasilla chilies, seeded and opened flat (available at Don Quijote and Mercado de la Raza)

3 corn tortillas, cut into strips

1/2 cup queso fresco (Mexican cheese, available at supermarkets)

1/2 Hass avocado, diced

1/3 cup crema Mexicana (Mexican sour cream, available at Mercado de la Raza)

Heat oil and fry guajillo chilies; also fry garnish items pasilla chilies and tortilla strips. Transfer each to paper towels to drain excess oil. Set aside.

In pot, heat 2 tablespoons oil. Add onion and garlic, then tomato; cook about 2 minutes, then incorporate epazote or cilantro, guajillo chilies and unfried tortillas. Cover with half of broth and season with salt and pepper.

Cook on medium heat until chilies are soft. Add remaining broth and puree mixture in blender until completely smooth.

Return to pot, re-season if necessary and reheat. Add water if needed.

Serve in bowls and garnish with tortilla strips, fried crumbled pasilla chilies, queso fresco, avocado and crema. Serve immediately. Serves 6 to 8.

Nutritional information unavailable.