Without a doubt the tortilla soup is one of the most representative dishes of the Mexican gastronomy. Its origin is attributed to the state of Tlaxcala (soil of maize) and the dish represents the fusion between the Prehispanic cultures with the Spanish.
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.