Traditional Tortilla Soup

Name: Traditional Tortilla Soup
Prep time: 70 min
Cook time: 70 min
Yield: 6
Cuisine: Mexicana
Ingredients: 3 cloves garlic; 1/2 onions, cut into slices; 3 ripe tomatoes; 6 cups chicken soup; 1 tablespoon oil; 2 branches fresh epazote; 10 corn tortillas, a day old; 2 pasilla chili peppers, (or 3 if they are small); 2 avocados, peeled, boneless and cut into small cubes; 155 grams fresh cheese, cut into strips; 1/2 cups thick cream; 3 lemons, cut in half; to taste black pepper

1h 10 mins

Half

4.871795

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Lorenza Ávila

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Tortilla soup is one of the traditional Mexican recipes you must prepare. A delicious tomato soup with fried corn tortilla strips, accompanied by cream, cheese, pasilla chili and avocado. It is definitely a recipe that you can't miss.

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Ingredients

6 portions

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Preparation

Roast the garlic, onion and tomatoes. Peel the tomatoes and remove the hard parts.

Grind the tomatoes with the garlic and onion in the food processor, adding 1/4 cup of the chicken stock if necessary.

Heat 1 tablespoon of oil in a large saucepan over high heat. Fry the tomato puree. Let it cook for 2 minutes, lower the heat and let it cook for another 5 minutes stirring continuously until it thickens.

Add the remaining chicken broth and the epazote. Boil and season to taste. Cover and let cook over medium heat for 15 minutes.

Cut the tortillas into strips. Pour oil in a small pan and when it is very hot, fry the tortilla strips until they are golden, turn them at least 1 time. Remove the tortilla strips from the oil and remove the excess oil with absorbent kitchen paper.

Cut the chiles into 1 cm rings and remove the seeds. Fry them also in hot oil for 1 minute until crisp. Drain and set them aside.

Serve the soup with corn tortilla strips.

Decorate each plate with crunchy chili rings, avocado cubes, fresh cheese strips and a touch of thick cream. Serve with lemons cut in half.