Discover how to prepare Mexican Tortilla Soup, a typical recipe from Mexico

02

Step-by-step method

1. 01
   

   Prepare the toppings

   Cut the avocados into cubes, crumble the cheese, chop the cilantro, and cut the limes in half. Remove the stem and seeds from the pasilla chilies; wash your hands well after handling them.

2. 02
   

   Fry the tortillas

   Heat a large skillet over medium heat with two tablespoons of oil. Fry the tortilla strips in batches for 3 or 4 minutes, moving them carefully, until they are golden and crispy.

3. 03
   

   Drain the tortillas

   Remove the strips with a slotted spoon and place them on paper towels. Repeat the frying process until finished. Alternatively, bake them in the oven at 200 °C for 10 or 12 minutes, stirring halfway through cooking.

4. 04
   

   Hydrate the chilies

   Add the remaining tablespoon of oil to the skillet. Pass the pasilla chilies through the hot oil for a few seconds on each side, avoiding burning them. Place them in hot water for 10 minutes to soften them.

5. 05
   

   Roast the vegetables

   Cook the tomatoes, onion, and garlic in a hot pot or skillet without adding more ingredients until they are lightly roasted and soft. Turn them to brown evenly.

6. 06
   

   Blend the sauce

   Transfer the tomatoes, onion, garlic, and hydrated chilies to a blender. Add a cup of chicken broth and blend until you get a smooth sauce. Work in batches if necessary and release the steam with caution.

7. 07
   

   Sauté the sauce

   Heat the soup pot and pour in the sauce, preferably through a strainer to remove skins or seeds. Cook over medium heat for 8 minutes, stirring occasionally.

8. 08
   

   Cook the broth

   Add the remaining chicken broth, salt, and epazote. Bring to a gentle boil, reduce the heat, and cook for 15 minutes with the pot partially covered.

9. 09
   

   Adjust the seasoning

   Taste the soup and adjust only with the announced salt. If the broth is too concentrated, add a little more broth; if it is light, cook for a few more minutes without a lid. You can use vegetable broth in the same amount.

10. 10
    

    Serve the soup

    Turn off the heat, remove the epazote, and serve the broth very hot in deep plates. Add the tortillas just before serving each plate.

11. 11
    

    Add the toppings

    Incorporate the avocado, fresh cheese, cream, cilantro, and pieces of cracklings. Squeeze half a lime over each serving and finish with more tortilla strips.

12. 12
    

    Present and store

    Place the toppings in the center and let some strips protrude from the broth. If you are going to store the soup, keep the broth and toppings separate; the broth can be refrigerated for up to three days and reheated over medium heat without boiling too much.