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Name: Tortilla Soup
Total time: 45 min
Yield: Serves 4
Cuisine: Mexico
Ingredients: 6 corn tortillas; 120 ml vegetable oil; 400 g ripe tomatoes; 80 g white onion; 2 cloves garlic; 2 dried pasilla chiles; 1 L chicken broth; 2 sprigs epazote; 1 tsp salt; 1 avocado; 80 g queso fresco; 60 ml Mexican crema; 1 lime

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Mexico45 minServes 4이전에 요리됨

Tortilla Soup

Sopa de tortilla

재료13

corn tortillas6
vegetable oil120 ml
ripe tomatoes400 g
white onion80 g
garlic2 cloves
dried pasilla chiles2
chicken broth1 L
epazote2 sprigs
salt1 tsp
avocado1
queso fresco80 g
Mexican crema60 ml
lime1

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Cut the tortillas into thin strips. Heat the oil in a skillet and fry the strips until crisp and golden, then drain on paper towels.
Stem and seed the pasilla chiles. Toast them briefly in a dry pan until fragrant, then soak in hot water for 10 minutes.
Blend the tomatoes, onion, garlic, and soaked chiles with a splash of their soaking water until smooth.
Strain the puree into a pot with a little of the frying oil and cook over medium heat, stirring, until it darkens and thickens, about 8 minutes.
Add the chicken broth, epazote, and salt. Simmer gently for 15 minutes, then remove the epazote.
Ladle the soup into bowls, top with tortilla strips, diced avocado, crumbled queso fresco, and a spoon of crema, and serve with lime wedges.