A Girl & Her Food: Tortilla Soup (Sopa de Tortilla)
                   

26.2.13

Tortilla Soup (Sopa de Tortilla)

There are so many versions of tortilla soup,  and I have an authentic Mexican tortilla soup recipe for you that's not gringo-fied!  Sopa de tortilla. While I was in Mexico,  Chef Pablo Ryler and I had a one-on-one Mexican cooking lesson.  I love the flavor, and the preparation is very easy. This recipe calls for some authentic Mexican ingredients like ezapote, which you should be able to find it at your local international fresh market.







ingredients

6 corn tortillas
4 ancho chilies, seeded
1/2 cup of frying oil, such as canola oil 
1/4 white onion, chopped
2 cloves of garlic, peeled 
1 ripe tomato, chopped
6 cups of chicken stock
4-5 fresh epazote leaves 
1/4 teaspoon of Mexican oregano
Sea Salt 
Toppings: 
Queso Fresco, cubed
Tortilla and Ancho Chile Strips 
Avocado, pitted, peeled and cubed (optional) 

preparation
Cut the tortillas in half and then cut crosswise into 1/2 inch wide strips. Let them dry for 5-7 minutes.  Cut 5 chiles lengthwise into narrow stripes about 
1 inch long and soak one chile in hot water for about 10 minutes. 

In a frying pan over medium high heat warm 6 tablespoons of frying oil. When hot, add the tortilla strips and fry, tossing until crisp and golden. Using a slotted spoon, transfer to paper towel to drain. Next. fry the chile strips very quickly in the same oil, until crisp and remove and drain on paper towels. 


Discard all oil but leave about 1 tablespoon in the frying pan. Over medium low heat, warm the oil, when ready add onion and garlic. Sauté for about 7-10 minutes. In a food processor or blender, transfer the onion and garlic. Drain soaking the ancho chile and discard the water. Tear up the ancho chile and add to the food processor with the chopped tomato. Purée until smooth. Add 1/4 cup of water to create a smooth consistency.


In a dutch oven or stock pot,  warm 1 tablespoon of oil over medium high heat. Add the purée and fry, stirring continuously for about 5 minutes until is deepened in color. Stir in broth, epazote, and oregano. Simmer for about 15 minutes. Season with sea salt. 


When ready to serve, divide half the tortilla strips in bowls, ladle the hot soup in bowls.  Top with the remaining  tortilla strips, the cheese, chile strips and the avocado. Serve immediately. Enjoy!!! 








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