Traditional Mexican Starter: Tortilla Soup
Our journey to find the tastiest food from around the globe leads us to Mexico (as chosen by our Facebook fans) for a Traditional Mexican meal! To start we have… Tortilla Soup – serves four.
- 10 corn tortillas cut into 10 mm wide strips
- 1 litre of chicken broth
- Half an onion
- 1 garlic clove
- 3 tomatoes
- Epazote (Mexican spice which has a slightly tangy flavor, reminiscent of oregano. It’s used both for flavor and for it’s ability to reduce the flatulence associated with bean dishes…)
- Olive oil
- Toppings: Pasilla chile, fresh cheese (maybe Queso Blanco (very similar to Monterrey Jack or Mozzarella in flavour)) cut into slices, Avocado cut into slices
- Salt & Pepper
Preparation time 30 minutes
- Pour enough oil into a pot and heat over medium-high heat
- Add the tortilla strips in batches and fry until golden and crisp – about 2 minutes
- Remove the tortilla with a slotted spoon and drain on paper towels. Set aside
- In a pan, pour a spoon of olive oil and fry the tomatoes, the onion and the garlic clove until charred and blackened, over low heat
- Pour 2 cups of chicken broth, the tomatoes, the onion and the garlic clove into a blender and blend until smooth
- Pour into a large sauce-pan and add the remaining 2 cups of chicken broth. bring the mixture to boil
- Add the Epazote and Seasoning (to taste)
- Reduce the heat and simmer for 20 minutes
- To serve, put the handful of tortilla strips into a serving bowl and ladle the soup
- Put the Pasilla Pepper, fresh cheese, Avocado into the soup
Tip: You can pour a spoon of sour cream into the soup and it will taste great!
Up next is our Traditional Mexican Main: Chicken Tinga Tostadas
If you have any tweaks, suggestions or you have tried the recipe and love it – let us know by leaving a comment below!
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