Sopa de Tortilla

Ön hazırlık

Malzemeler

Hazırlanışı

Adım adım

1. 1

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

   Yaklaşık 2 dk.

   Aşçının notu: 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.

   Yaklaşık 10 dk.

   Aşçının notu: 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.

   Yaklaşık 1 dk.

4. 4

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

   Yaklaşık 5 dk.

5. 5

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

   Yaklaşık 5 dk.

6. 6

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

   Yaklaşık 1 dk.

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.

   Yaklaşık 2 dk.

9. 9

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

   Yaklaşık 3 dk.

   Aşçının notu: 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.

    Yaklaşık 5 dk.

11. 11

    Stir in the epazote and salt.

    Aşçının notu: 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.

    Yaklaşık 15 dk.

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.