Sopa de Tortilla

Priprava

Sestavine

Postopek

Korak za korakom

1. 1

   Heat the vegetable oil in a large skillet or pot over medium-high heat.

   Približno 2 min

   Kuharjeva opomba: Ensure the oil is hot enough, but not smoking, for even frying.

2. 2

   Fry the tortilla strips in batches until golden brown and crispy, about 2-3 minutes per batch.

   Približno 10 min

   Kuharjeva opomba: Do not overcrowd the pan, as this can lower the oil temperature and lead to soggy tortillas.

3. 3

   Remove the fried tortilla strips with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

   Približno 1 min

4. 4

   In a separate pot, cover the roma tomatoes, white onion, and garlic with water and bring to a boil.

   Približno 5 min

5. 5

   Boil for about 5 minutes until the tomatoes soften slightly, then remove from heat and drain.

   Približno 5 min

6. 6

   Place the boiled tomatoes, onion, and garlic into a blender.

   Približno 1 min

7. 7

   Add the pasilla chili and ancho chili to the blender with a small amount of the vegetable broth.

8. 8

   Blend until smooth, adding more broth if needed to achieve a pourable consistency.

   Približno 2 min

9. 9

   Pour the blended mixture through a fine-mesh sieve into a clean pot, pressing on the solids to extract all the liquid.

   Približno 3 min

   Kuharjeva opomba: This step ensures a smooth, refined broth without any fibrous bits from the chilies or tomato skins.

10. 10

    Add the remaining vegetable broth to the strained mixture in the pot and bring to a simmer over medium heat.

    Približno 5 min

11. 11

    Stir in the epazote and salt.

    Kuharjeva opomba: Epazote adds a traditional, earthy, and slightly anise-like flavor characteristic of Mexican cuisine. If unavailable, you can omit it or use a bay leaf as a substitute, though the flavor profile will differ.

12. 12

    Simmer the soup for 10-15 minutes to allow the flavors to meld.

    Približno 15 min

13. 13

    To serve, place a handful of crispy tortilla strips in each bowl.

14. 14

    Ladle the hot soup over the tortilla strips.

15. 15

    Garnish with diced avocado, lime wedges, and crumbled cotija cheese, if using.