Sopa Mexicana De Tortilla Food

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.

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 SECA DE TORTILLA

Steps:

• Cut tortillas in strips about 3 inches long and 1/2 inch wide.
• In medium skillet heat 1/4 inch of oil.
• Fry tortilla strips, a few at a time, about 10 seconds or just until limp.
• Remove with slotted spoon.
• Drain on paper toweling.
• Pour off all but about 2 tablespoons oil from skillet.
• Add green pepper strips, onion and garlic; cook till onion is tender.
• Sprinkle vegetables with salt.
• In 1-1/2 quart casserole, combine tortilla strips, vegetables, and half of the cheese.
• Pour whipping cream over all.
• Cover and bake in 350-degree oven for 20 minutes.
• Uncover.
• Stir gently; sprinkle with remaining cheese.
• Bake uncovered about 10 minutes more or until heated through.

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.

SOPA DE TORTILLA

Steps:

• In large pot, combine chicken broth, onion, carrots, celery, bell pepper, potato, tomato paste, bay leaf, garlic and oregano.
• Season to taste and bring to boil.
• Simmer 25 minutes.
• Add zucchini, tomatoes and shredded chicken breast pieces.
• Bring to boil, then simmer 10 minutes before removing from heat.
• Cut tortillas into matchstick size strips.
• Sauté in hot oil until crisp.
• Drain on paper towels and set aside.
• To serve, place tortilla strips in individual bowls.
• Cover with shredded cheese and ladle in soup.
• Top with slice of avocado and cilantro sprig.

SOPA SECA DE TORTILLA CON CREMA (MEXICAN DRY SOUP)

Steps:

• Heat 2 tbsp of oil in a non-stick fry pan. Saute onion + garlic till soft & stir in chopped tomato.
• Cook tomato till thick, then stir in oregano & sugar. Season to taste & set aside in a bowl.
• Wipe the pan clean w/paper towels, heat the remaining oil in the pan & fry the tortillas without allowing them to brown. Drain fried tortilla strips on paper towels.
• Pour a layer of the tomato sauce into a greased flameproof casserole. Add a layer of tortilla strips, a thin layer of cream, another layer of sauce & a layer of grated cheese. Continue till all ingredients have been used, ending w/a layer of cheese.
• Cover casserole & heat through gently on the stovetop ~ or heat through for about 20 min in an oven preheated to 180C (350F).
• *Cooks Tip* ~ Be sure to use corn tortillas for this recipe. If only lrg ones are available, use 8.
• *Personal Note* ~ Altho not a part of the recipe or its authentic intent, I can easily see this dish 1) Converted to a main-course w/the addition of seasoned grd meat or chorizo to the sauce *or* 2) Combined w/a salad to form a meatless main-dish.