Home Cooking is a monthly series where we share creative and tasty recipes for you to try at home!
If you think soup is merely an appetizer, this little devil of a dish may force you to reconsider. Made with fried corn tortilla pieces steeped in a flavorful, spicy broth, sopa de tortilla is a traditional Mexican soup that offers a perfect balance of smooth and crunchy texture. Once mastered, it’s a real treat to serve at parties and dinners. So get your cooking gear ready, stock up on tortillas and hunt down Mexico’s notorious Guajillo chilies. Buen provecho!
1 can diced tomatoes
1/2 cup and 1 tbsp canola oil
6 corn tortillas (6-inch) cut into 1/4-inch strips
2 dried Guajillo chilies (stems removed and cut into 1/2-inch pieces)
1/2 cup finely chopped onions
2 garlic cloves
6 cups chicken broth
1 cubed avocado
20ml sour cream
50g anejo cheese
Lime juice to taste
In a blender, combine tomatoes and Guajillo chilies. Cover and process until smooth; set aside.
In a large skillet, heat half a cup of oil over medium heat. Add tortilla strips; cook and stir until golden brown and crisp.
Remove from the pan and dry with paper towels.
Drain, reserving two tablespoons of oil in skillet. Add Guajillo chilies; cook and stir for one minute or until lightly toasted. With a slotted spoon, remove and place on paper towels to drain.
In a large saucepan, saute onion and garlic in remaining oil until tender. Add tomato mixture; cook and stir over medium heat for 10 minutes or until very thick.
Add the broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in lime juice.
Ladle soup into bowls; top with tortilla strips. Sprinkle with Guajillo chilies. Garnish with avocado and lime if desired.
This recipe is courtesy of Chef Fernando Quiroz from Tequila Coyote's Mexican Food & Grill.
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