Tortilla Soup
Today I made Tortilla soup. I have been searching the internet and cookbooks for the most “authentic” tortilla soup. What I have learned is that there is no such thing as authentic or original tortilla soup in the sense that it all started at one point by one person and there is only one true way to make it. The “original” tortilla soup was varied and it varied from one person’s Grandma to another. Everyone’s Grandma made the best, most authentic tortilla soup. What ties all tortilla soups together though is the most important ingredient in the dish-the tortillas. Considered the “bread of Mexico,” tortillas are made from corn. Corn was considered sacred by the Mexican people. The word “tortilla” is derived from the spanish word Torta and it means literally “round cake.” Tortillas have been around for centuries! Check http://www.118.com/ or your local foodie directory for Mexican restaurants near you. It is a delicious and varied cuisine. You should definitely try more dishes if this tortilla soup is your first experience! Before you know it, you’ll be cooking Mexican food all the time!
I love Mexican food and I have a buddy I often refer to on all subjects Mexican, just because he makes me laugh but also because his lack of pretension and great recipes have allowed me to write about a sacred subject without feeling too stupid about it. Go visit him here his name is Felix.
This following recipe belongs to Felix’ but I am sure he won’t mind that I messed around with it a bit. Can I help that I don’t like Zuchinni? See I can’t even spell it!
Tortilla Soup
Ingredients: serves 6–(print recipe)
8 cups of chicken stock (preferably home made but store bought is okay too!) Add enough salt to give it some real taste.
½ chicken cooked and shredded or chopped. (Use the one from your homemade stock if you decided to go that route)
10 corn tortillas cut into strips about 2 inches long and the width of fettucini
1 zucchini (optional)
1 carrot (optional)
1 small onion
1 poblano chili (seeded and deveined and parboiled)
1 medium avocado
Dried chilies- 4 or 5 of any of the following chilies: guajillo chilies pasilla, ancho, mulatto or whatever dried red chilies.
Queso fresco: fresh Mexican cheese OR nice fresh mozzarella (that’s what I use) for crumbling on top of soup.
Sour cream
Bunch of cilantro for garnish.
Directions:
Barely cover the chilies with water and let them soak for 45 minutes or so, then blend them in a food processor or blender. (If you need more liquid add some of the reserved stock) For tips on cooking with dried chilies go see Felix click on recipes, then click on cooking with dried chilies.
Fry tortilla strips in 350-degree oil until they are browned and crispy and put them aside until assembly.
Put the reserved chicken stock on the stove and bring it to a simmer. Add the chicken, the pureed chilies and the veggies. Cook until the veggies are tender. This soup needs to be very hot because of the addition of the toppings that are at room temperature. You don’t want it to cool down before eating it.
Cut up one ripe avocado into wedges or cubes-there should be enough for 6 people.
Assemble the toppings:
Put the hot soup into bowls and add tortilla strips and avocado on top of the soup.
Crumble some cheese over each bowl of soup.
Garnish the soup with a dollop of sour cream and a sprig of cilantro.
Another option is to get all the toppings ready and let your guests put the toppings on however they want.
EAT!!
3 Responses to “Tortilla Soup”
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This will be perfect for Mexican night during the Olympics!!! Great photo! It makes my mouth water!
Check out the Felix website, he gives alot of additional info.
love the big slabs of avocado. That’s what brings the exotic touch for me. Great recipe.