Authentic Tortilla Soup
The tortilla soup is without a doubt one of the most representative dishes of Mexican cuisine. Its origin is attributed to the state of Tlaxcala (ground corn) and the pan represents the fusion of pre-Hispanic cultures with the Spanish.
This soup basically consists of a rich chicken broth mixed with a kind of tomato sauce, to which are added strips of crispy tortillas … but that’s not all there is more … more …
The most interesting of the tortilla soup is not only the chef or the cook prepare it, no. It also gives you an opportunity to customize the dinner dish to your taste, with lots of options and complementary ingredients that are put on the table as cream, chili, avocado, pork, etc. In this way, each diner puts this dish input your own special touch.
Make the tortilla soup is laborious that has many steps and stages. Follow the directions carefully so that your soup is a success.
We recommend you leave out all night, tortillas to be used in this soup to lose moisture and thus stay crisper.
Mexicana such as this the need to prepare a Mexican soup recipe.
A tortilla soup it is put grated Cotija cheese but could also use panela cheese squares.
Preparation time 30 minutes.
Serves 6 dishes.
9 Corn Tortillas (180 gr)
3 tomatoes (600 gr)
2 Pasilla Chiles (20 gr)
2 lemons (60 gr)
1 avocado (250 gr)
1/4 onion (35 g)
1 clove garlic (4 g)
1 sprig Epazote (10 gr)
Sour Cream 1/2 cup (125 ml)
1/2 cup grated Cotija cheese (100 gr)
75 g Chicharrón
1 ½ lts Chicken Broth
1 cup vegetable oil (250 ml)
4 tablespoons olive oil
Pepper to taste
1/2 teaspoon salt
1 saucepan with lid
1 Table Chopping
1 tablespoon Kitchen
1 Shovel Kitchen
4 kitchen towels
Prepare a sauce
Put in a blender:
1 clove of garlic.
Pepper to taste.
Blend ingredients well then set aside.
Heat in a saucepan over medium heat 2 tablespoons olive oil.
Strain the sauce over the pan and fry that was liquefied for about 3 minutes, until it thickens a little and gain a deeper color; move occasionally.
Stir in the pan, where the sauce is:
1 sprig of Epazote.
1½ liters of chicken broth.
1/2 tablespoon salt.
Mix the ingredients in the pan and boil the broth over high heat.
When the broth boils reduce heat to low, cover the pan and leave cooking for 15 minutes to blend flavors.
This cooking is also done to get all the seasoning and flavor of the various ingredients.
While the broth is ready … Las Tortillas
9 corn tortillas cut into small strips, then book.
Pour into a pan about 1 cup vegetable oil, such that a layer having a 1½ oil cm.
Heat oil in a skillet over high heat.
Enter in the pan tortilla strips cut and fry for 1 minute, until medium fried; stirring occasionally with tongs.
Transfer the pan to a kitchen towel, with tweezers, tortilla strips that were fried to dry and excess fat is absorbed. At the end of book.
Fry Chile Pasilla
Discard the veins and seeds 2 pasilla chiles.
Slicing 2 pasilla chilies with whom he worked, then book.
Heat another skillet over medium heat 2 tablespoons olive oil.
Stir in the pan pasilla chile slices that cut and fry for 1 minute, until lightly fried; move regularly.
Pasilla chilies not cold for long because its flavor becomes bitter.
Transfer the pan to the pasilla chilies some kitchen towels that were fried to dry and excess fat is absorbed.
Put on a ramiqui slices and dried pasilla that book.
Put in separate ramiquis 1/2 cup sour cream and 1/2 cup grated Cotija cheese; at the end of book.
Put another ramiqui 75g rinds into small pieces and then book.
2 lemons cut into quarters, put them in another ramiqui and book.
1 avocado cut into squares and put it in another ramiqui.
Bring all ramiquis to the table, which put the ingredients.
15 minutes later…
Disposing of the pan, where cooked broth, epazote branch.
Put on each plate, where it will serve the tortilla soup:
Some tortilla strips that were fried.
A bit of broth cooked.
The tortilla soup must immediately serve the tortilla strips but are to aguadar.
We hope you enjoy this wonderful dish!