La sopa de tortilla forma parte del menú de cientos de restaurantes típicos de México. Esta sopa es una receta fácil, con mucho sabor. Tú puedes hacerla en casa y consentir a tu familia en esta temporada de frio. Las tortillas crujientes aportan textura y consistencia al rico caldo de tomate y chile pasilla, el Queso Fresco y Crema le dan ese toque final que crea un balance perfecto de este platillo.
Ingredients
12 Corn tortillas
2 fried pasilla chiles
200 ml vegetable oil
5 tomatoes
1 epazote branch
100 g onion
500 ml chicken soup
1 garlic clove
Salt
1 sliced avocado
Oregano
100 g pork rinds
100 g panela cheese
Recipe
Cut 2 of the pasilla chiles into thin strips. Set aside.
Corta 10 tortillas en tiras de ¼ de pulgada. Dejar de lado.
Preheat the oil in a large skillet over medium heat for 1 minute. Add the chile strips to the hot oil and fry for 5–7 seconds—do not overcook them or they will turn bitter. Remove the strips from the oil and drain them on paper towels. Set aside. Using tongs, fry the other 2 whole chiles for 5–7 seconds. Set aside. Increase the heat to high and fry the tortilla strips in batches for 1–2 minutes, or until golden and crispy. Remove from the oil and drain on paper towels. Repeat with the remaining tortilla strips and set aside.
In a medium pot, place the tomatoes, onion, garlic, and water. Bring to a boil and cook for 10 minutes. Remove from heat. Transfer the tomatoes, garlic, onion, the remaining 2 tortillas, the 2 chiles, 2 cups of chicken broth, salt, and pepper to a blender. Blend until smooth. Strain the mixture into a large pot. Add the remaining 2 cups of chicken broth and the epazote. Bring to a boil, reduce the heat, cover, and simmer for 15–20 minutes.
To serve the soup, place tortilla strips at the bottom of the bowl, add crumbled Fresh Cheese. Pour the soup over, and garnish with avocado, cream, Fresh Cheese, and pasilla chile strips. Enjoy!
