Authentic Mexican Tortilla Soup

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There are many variations of the famous tortilla soup but if you visit a restaurant in Mexico, this is the version you are most likely to find on the menu. It’s also my favorite. The broth is a simple concoction of tomatoes, onion, garlic, and spices. Homemade tortilla chips are the star of this dish although it is also common to add pork rinds. The pasilla peppers add a bitter smokey bite that combines deliciously with the buttery avocado and slightly salty queso fresco. I hope you give this dish a try. Provecho!

Serves 4 appetizer portions or 2 entrée portions 

8 Roma tomatoes

2-3 dried pasilla peppers, stems off, deseeded, and chopped

1/2 small white onion

3 garlic cloves

1 jalapeno (optional)

1 tbsp. tomato paste

Handful fresh cilantro with stems

2 ¼ cups water

3-4 corn tortillas

1/2 cup crumbled panela cheese or queso fresco

1/2 cup unsalted/unseasoned pork rinds (optional)

1 large avocado, cubed

2-4 tbsp. sour cream

1/2 tsp. ground black pepper

1 cube tomato bouillon

2 cubes chicken bouillon

Cooking oil

– Place tomatoes, onion, garlic, cilantro, and jalapeño into a blender and blend until smooth.

– In a large pot, heat 1 tsp. cooking oil. Carefully pour the tomato mixture and stir. Cook for 5 minutes on medium high. Stir in water, tomato paste, bouillon cubes, and pepper. Cook on medium high for 20 minutes or until broth thickens.

– Meanwhile, add 1 tbsp. of cooking oil into a pan. Heat. Chop pasilla peppers into small pieces. Add pasilla peppers to the pan and lightly toast for about 1 minutes stirring constantly to keep chiles from burning. Remove from pan and place on a paper towel to drain excess oil. Set aside.

– In the same pan, add enough oil to fry the tortilla strips. Slice corn tortillas into thin strips and fry until golden brown and crispy. Place them on a paper towel to drain excess oil and set aside.

– Chop queso fresco and avocado into small cubes. Set aside.

– To serve, first assemble each plate by combining a few tortilla chips, pork rinds, pasilla peppers, avocado pieces, and cheese. When you are ready to eat, pour tomato broth over the toppings. Top with a dollop of sour cream. Eat immediately while tortilla chips are still crisp!

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2 Comments on “Authentic Mexican Tortilla Soup

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