Tortilla soup or Aztec soup has its origins in Tlaxcala. It is a dish made with tomato broth, pasilla chili, garlic, onion, and a touch of fresh epazote. It is served with fried corn tortilla strips and accompanied by fresh cheese and cream.
2 pasilla chiles, deveined, seedless, and soaked, for the broth
1 guajillo chile, deveined, seedless, and soaked
8 cups chicken broth, for broth
1 tortillas, grilled on the comal, for the broth
1 pinch salt, for the broth
1 tablespoon vegetable oil
3 leaves fresh epazote
10 corn tortillas
1 cup queso fresco, cut into cubes
1/4 cups pasilla chile, sliced into rings and fried
1 avocado
sour cream, for serving
Preparation
15 mins
20 mins
Low
In the Power Blender, blend the garlic with the onion, tomato, pasilla chili, guajillo chili, chicken broth, the tortilla, and a pinch of salt very well, so you won't have to strain the broth.
Heat a 4-quart pot over medium-high heat and pour in the blended preparation. Add the sprigs of epazote and cover with the Redi-Temp™ valve open. When it whistles, reduce the heat to low and cook for 10 minutes.
With the Chef's Knife, cut the tortillas into thin julienne strips and the avocado into slices or cubes.
Fry the tortilla strips in an Easy Release pan with very little oil over medium heat.
Use the Salad Machine to grate the fresh cheese. Serve the preparation in a deep plate. Add strips of tortilla, grated fresh cheese, pasilla chili, and avocado. Finish with a touch of sour cream.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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