Tortilla Soup
A thick Mexican tomato soup with guajillo chiles, epazote and crispy corn tortilla strips, cheese, avocado and cream.
Ingredients
- guajillo chili3 pcs
- hot water480 ml
- ripe tomato500 g
- garlic1 clove
- white onion60 g
- vegetable oil6 tbsp
- corn tortillas12 pcs
- chicken broth720 ml
- epazote3 stalks
- salt1 to taste
- queso fresco250 g
- pasilla chili1 pcs
- avocado1 pcs
- sour cream6 tbsp
Instructions
Break up 3 guajillo chiles, cover them with 480 ml of hot water and let sit for 20 minutes until softened.
Heat half of the oil. Tear six corn tortillas into pieces and fry until lightly golden. In the same pan, sauté the onion, garlic and tomatoes for 5 minutes.
Transfer the softened guajillo chiles, tomatoes, onion, garlic and a little of the chile-soaking water to a blender; blend until smooth. Pour into a pot and simmer for 10 minutes.
Blend the fried tortilla pieces with the chicken stock. Add this mixture to the tomato-chile purée along with the epazote, season with salt and cook for another 10 minutes; the soup should turn moderately thick.
Cut the remaining corn tortillas into thin strips and fry in the rest of the oil until crispy; separately, quickly fry the sliced pasilla chile rings. Place the tortilla strips and queso fresco cubes in each bowl, pour in the hot soup, and top with the pasilla chile, avocado slices and sour cream.
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