TORTILLA SOUP

Note: Also known as Aztec soup, this is perhaps the most classic and popular soup in restaurants and cafeterias in Mexico City. This recipe is in the style of the Café Azul y Oro. One of the things that make this soup special are the garnishes used by different cooks – chipotles chilis, pork crackling or chicken.

INGREDIENTS:

Soup:

3 guajillo chilis, seeded and with the veins removed

2 cups hot water

½ Kg. ripe tomatoes, chopped

1 large clove garlic, chopped

¼ cup white onion, chopped

3 tbsp oil

6 fried tortillas

3 cups chicken stock

3 leafy sprigs of epazote, using only the leaves

Salt to taste

Garnish:

1½  cups of strips of maize tortillas

250 gr. fresh cheese, in 1x1cm dice

1 pasilla chili, cut in thin rings and fried

1 avocado, diced

6 tbsp thick cream

PREPARATION:

Break the chilis and cook in hot water for about 20 min. until very soft. Purée the chilis with the tomato, garlic and onion. Fry the chili sauce and cook for about 10 min.

Break the tortillas and purée with the chicken stock. Mix the two purées in a pan and cook for about 10 min. Season with salt. Reduce if necessary.

TO SERVE:

Place strips of tortilla and diced cheese in each serving bowl. Fill with soup and decorate with the pasilla chilis, avocado dice and cream.