Egg Tortilla Soup Sopa De Tortilla De Huevos Food

SOPA DE TORTILLA (REAL MEXICAN TORTILLA SOUP)

Steps:

• Heat oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Remove from heat and drain on paper towels.
• Fry pasilla chiles in the same pan, being careful not to burn them, until browned, about 2 minutes. Remove from oil and drain on paper towels.
• Combine 1 fried pasilla pepper, tomatoes, onion, garlic, and oregano in a blender; blend until smooth. Strain through a sieve into a bowl.
• Heat 1 teaspoon oil in a saucepan over medium heat. Add tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in chicken granules and parsley. Cover and simmer over low heat until flavors are well combined, about 15 minutes. Remove from heat and discard parsley.
• Divide fried tortilla strips among 4 bowls. Pour soup on top of tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add Mexican crema to each bowl.

SOPA DE TORTILLA

Steps:

• In a blender, combine tomatoes and serrano pepper. Cover and process until smooth; set aside. In a large skillet, heat 1/2 cup oil over medium heat. Add tortilla strips; cook and stir until golden brown and crisp. , Remove to paper towels; pat dry. Drain, reserving 2 tablespoons oil in skillet. Add pasilla chilies; cook and stir for 1 minute or until lightly toasted. With a slotted spoon, remove to paper towels to drain., In a large saucepan, saute onion and garlic in remaining oil until tender. Add tomato mixture; cook and stir over medium heat for 10 minutes or until very thick. Add the broth, corn, chicken and epazote; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in lime juice. , Ladle soup into bowls; top with tortilla strips. Sprinkle with pasilla chilies. Garnish with avocado and lime if desired.

CHICKEN TORTILLA SOUP (SOPA DE TORTILLA CON POLLO)

Steps:

• Combine undrained tomatoes, refried beans, black beans, corn, and chicken broth in large soup pot. Heat over med-high heat, stirring until combined. Bring to a boil then add chicken. Reduce heat to simmer and cook for 1 hour.
• Instructions for fried tortilla strips:
• Heat canola oil in large skillet (I use about 2" of oil) over med heat.
• Thinly slice corn tortillas.
• When oil is hot, carefully place tortilla strips into hot oil. Stir occasionally. When lightly browned and crisp, use tongs and remove from oil. Place on paper towel to drain. Salt immediately.
• **I often make this in the crockpot. Just add all ingredients and cook on med heat for 4-6 hours. You really can't mess it up. Set it to low if you'll be gone all day.

SOPA DE TORTILLA A LA MEXICANA: TORTILLA SOUP, MEXICAN STYLE

Steps:

• In a blender or food processor, blend chiles pasillas and anchos with tomatoes, onion and garlic. Strain. Heat oil in a stock pot. Pour blended chile mixture into a pot and fry until it thickens and fat rises to the surface. Add epazote. Mix in the boiling broth and long chiles pasillas. Salt to taste and simmer for 25 minutes.
• To serve, pour soup into a tureen. Divide tortillas strips among individual bowls. Ladle soup over tortilla strips. Serve chiles, avocado, cheese and creme fraiche in separate bowls, allowing diners to season soup, to taste.
• Prepare the garnish: Heat oil in a frying pan and fry tortilla strips until crisp. Drain on paper towels and sprinkle with salt.

EGG TORTILLA SOUP (SOPA DE TORTILLA DE HUEVOS)

Steps:

• If desired, place 1/2 inch vegetable oil in a small saucepan over medium-low heat. When oil is hot, add pasta and fry until lightly browned. Remove immediately and drain on paper towels. Set aside pan with oil in it.
• Place a medium (5- to 6-quart) soup pot over medium-low heat, and add 1 tablespoon vegetable oil. Add scallions and sauté until softened, about 30 seconds. Add salt, adobo powder, potatoes, queso blanco and fried pasta, if using. Add just enough water to cover. Cover and simmer until potatoes and pasta are tender, about 15 minutes.
• While soup is cooking, place a small skillet over medium heat, and add 1 tablespoon oil. Add Anaheim pepper and sauté until softened, 2 to 3 minutes. Add eggs and cook until firm, another 1 to 2 minutes. Remove omelet from pan and cut into 1-inch-wide slices.
• When potatoes are tender, add milk, omelet slices and, if desired, rice, to pot. Simmer gently until reheated, and serve hot.

SOPA DE FIDEO

Steps:

• Add the garlic, tomatoes, red-pepper flakes, cumin and salt to a blender, and blend until smooth. Set aside.
• Heat a medium pot over medium, then add the oil. Add the fideo to the hot oil and cook until toasted and aromatic, about 5 minutes. Be sure to constantly mix the fideo so it toasts evenly.
• Reduce the heat to low, then add the blended tomato mixture.
• Add 5 cups of water to the pot, along with the celery, carrot and bay leaf. Mix and taste for salt, adjusting if necessary.
• Increase to medium heat until simmering, then reduce to medium-low. Cook for 25 minutes, stirring occasionally, until the fideo is cooked through, the soup has melded together and the liquid has thickened.
• Remove the celery, carrot and bay leaf, and discard. Serve soup in bowls and top with any of your favorite sopa de fideo toppings.