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Recipe for :

Tortilla Soup (Sopa de Tortilla)

This is one of the recipes which we have been given permission to reproduce by RecipeGoldmine, founded by Linda Roth. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.

Have a look at Linda Roth's Biography page to find out why and how she came to set up a huge cooking resource like RecipeGoldmine.

Ingredients

6 to 8 (6-inch) corn tortillas, preferably day-old
2 large very ripe tomatoes, peeled and seeded
2/3 C. coarsely chopped white onion
1 large clove garlic
Lard or vegetable oil
7 C. chicken stock or broth
4 sprigs fresh cilantro
3 sprigs fresh mint, if desired
1/2 to 1 tsp. salt
4 or 5 dried pasilla chilies
5 oz. Chihuahua or Monterey Jack cheese, cut into 1/2-inch cubes
1/4 C. coarsely chopped fresh cilantro

Method
  • Stack tortillas; cut into 1/2-inch wide strips. Spread loosely on wire rack; let stand 1 or 2 hours to dry slightly.
  • Combine tomatoes, onion and garlic in blender container; process until smooth. Heat 3 tablespoons lard or vegetable oil in 3-quart saucepan over medium heat until hot. Add tomato mixture; cook, stirring frequently, 10 minutes.
  • Add stock and cilantro sprigs to pan; heat over high heat to boiling. Reduce heat to low; simmer 20 minutes. Add mint and salt; simmer 10 minutes longer.
  • Remove and discard cilantro and mint sprigs; keep soup hot, covered.
  • Melt enough lard in heavy, large skillet to 1/2-inch depth. Heat to 375ºF; adjust heat to maintain temperature. Fry 1/2 tortilla strips at a time in lard, turning occasionally, until crisp, about 1 minute. Remove with slotted spoon; drain on paper toweling.
  • Fry chilies in lard, turning occasionally, until puffed and crisp, about 30 seconds. Do not let chilies burn. Drain on paper toweling. Cool slightly. Crumble chiles coarsely. Ladle soup into bowls; pass chilies, tortilla strips, cheese and chopped cilantro to be added according to individual taste.

Serves 4 to 6

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