The Authentic
Tortilla Soup
This soup basically consists of a tasty chicken stock mixed with a type of tomato salsa , to which crispy tortilla strips are added.. but that’s not all there’s more... much more...
The most interesting thing about the tortilla soup is that not only the chef or the cook prepare it, no. They also give the opportunity to the diner of customizing the dish to their liking , with a large amount of optional and complementary ingredients that are put on the table like: cream, chili, avocado, pork rind, etc. In this way each diner puts to this entree plate their own special touch.
About the Recipe
- Making the tortilla soup is laborious because it consists of many steps and stages. Follow the directions carefully so your soup will be a success.
- We recommend to leave outside, all night long, the tortillas that are going to be used in this soup so they lose moisture and in this way they end up crispier.
- Such a Mexican recipe like this one has to be prepared with a Mexican broth.
- Grated cotija cheese is put to the soup but diced panela cheese could also be used.
- Preparation time .
- Serves 6 plates.
Ingredients
Cookware
Directions
Prepare a Salsa- Put in a blender:
- 3 Tomatoes.
- 1/4 of an Onion.
- 1 Garlic clove.
- Pepper to taste.
- Blend very well the ingredients, then reserve.
- Heat in a saucepan over medium heat 2 tablespoons of olive oil.
- Strain over the saucepan the salsa that was blended and fry it for about 3 minutes, until it thickens a little and acquires a more intense color; stir occasionally.
- Incorporate in the saucepan, where the salsa is:
- 1 Epazote sprig.
- 1½ qts of Chicken Stock.
- 1/2 tablespoon of Salt.
- Mix the saucepan ingredients and bring the broth to a boil over high heat.
- When the broth boils reduce to low heat, cover the saucepan and leave it cooking for 15 minutes, so the flavors mix.
| This cooking is done to obtain all the seasoning and aroma of the different ingredients. |
- Cut 9 corn tortillas into small strips, then reserve.
- Pour in a frying pan approximately 1 cup of vegetable oil, so you end up having about a 1/2’’ deep oil layer.
- Heat the frying pan oil over high heat.
- Introduce in the frying pan the tortilla strips that were cut and fry them for approximately 1 minute, until they are moderately fried; stir occasionally with some tongs.
- Transfer from the frying pan to some paper towels, with the tongs, the tortilla strips that were fried so they dry and the fat excess is absorbed. Then set aside.
Fry the Pasilla Pepper
- Discard the veins and the seeds of 2 pasilla peppers.
- Slice the 2 pasilla peppers with the ones you worked, then reserve.
- Heat in another frying pan over medium heat 2 tablespoons of olive oil.
- Incorporate in the frying pan the pasilla pepper slices that were cut and fry them for approximately 1 minute, until they are lightly fried; stir regularly.
| Don’t fry the pasilla peppers for a long time because its flavor becomes bitter. |
- Transfer from the frying pan to some paper towels the pasilla peppers that were fried, so they dry and the fat excess is absorbed.
Prepare the Garnishes
- Put in a ramekin the pasilla pepper slices that were dried and reserve.
- Put in independent ramekins 1/2 cup of Mexican cream and 1/2 cup of grated cotija cheese; then set aside.
- Put in another ramekin 2.6 oz of pork rind into small chunks and then reserve.
- Cut 2 limes into wedges, put them in another ramekin and reserve.
- Dice 1 avocado and put it in another ramekin.
- Take all the ramekins to the table, in which the ingredients were put.
15 minutes later...
- Discard from the saucepan, where the broth was cooked, the epazote sprig.
- Put in each plate, where the soup is going to be served.
- Some of the Tortillas Strips that were fried.
- Some of the Broth that was cooked.
| The tortilla soup has to be served immediately otherwise the tortilla strips are going to soften. |
Magnificent!
ᗓ Chicken in Adobo
ᗓ Spicy Cecina
ᗓ Pork in Green Pipian Sauce
ᗓ Shrimp Brochette al Achiote
