A Cook with Us Recipe featured on the Hispanic Food Network.
Sopa de Tortilla / Tortilla Soup
A classic Mexican soup that combines the traditional flavors of tomatoes, chile, epazote, avocado, and tortillas.
• 4 cloves garlic, unpeeled
• 1/2 large white onion, cut in chunks
• 4 roma tomatoes
• 6 dried guajillo chiles
• 1 t. sea salt
• 6 C. chicken stock
• 1 T. oil & oil for frying
• 2 spigs epazote
• 3 ripe avocados cut into chunks or slices
• 8 – 10 corn tortillas that are a bit dry or old
• 1/2 C. crumbled queso fresco or feta cheese
• 3 limes halved
• 1/2 C. thick cream ( crema mexicana ) or sour cream
Using a sharp knife or kitchen scissors slice open one side of the guajillo chiles; open up butterfly style to remove seeds. Place opened guajillo’s on a hot skillet or comal and lightly blister each side. Do not burn the chiles as they will taste bitter. Submerge roasted chiles in hot water to rehydrate and soften. Roast the garlic, onion and tomatoes on the same hot pan until browned and softened.
Place tomatoes in blender with the garlic, onion, salt, and rehydrated chiles, puree until thoroughly blended. Heat 1 T. oil in a large saucepan over medium high heat. Place a strainer over the pot; strain the puree into the oil, being careful not to splatter. Cook the puree for a few minutes stirring constantly. Lower heat, continue to stir until mixture thickens and changes color and darkens. Add the remaining chicken stock and epazote. Return to boil, season with salt and pepper and simmer covered for 1/2 hour.
Cut tortillas in half and cut each half into strips. Heat 1/2 inch oil in a skillet. When hot, fry the strips until golden brown and crispy. Drain on paper towels.
Before serving soup add the fried tortilla strips. Garnish each bowl with avocado chunks and cheese. Offer crema and limes for each diner.
Serves six
