Fried Tortilla Strips:
3 cups canola oil to fry the tortillas strips (375 mL)
4 - 6" (15 cm) corn tortillas, cut into 3/8" (1 cm) strips (4)
1 Tbsp canola oil (15 mL)
1 small Spanish onion, diced (1)
6 Roma tomatoes, diced (6)
6 dried guajillo chilli peppers, seeds removed (6)
8 cloves garlic, minced (8)
4 cups no-salt added chicken stock (1 L)
1 bunch cilantro (1)
1 bunch fresh epazote (if you can find in a local market) (1)
1 1/2 tsp salt (7 mL)
queso fresco, crumbled
Fried Tortilla Strips:
- In a large pot over medium-high heat add canola oil. Using a thermometer, bring oil to 350°F (175°C). Add tortilla strips in batches and fry until golden brown and crispy, about 2-3 minutes. Remove strips with slotted spoons and drain on paper towels. Repeat with remaining strips.
- In a non-stick pan, add 1 Tbsp (15 mL) of canola oil over medium-high heat. Add onions, garlic, tomatoes and sauté for 5-7 minutes.
- In a medium-sized pot of boiling water, add guajillo chilli peppers. Cook until fork tender, about 7-10 minutes. Drain.
- In a food processor, place softened guajillo chilli peppers and sautéed vegetables. Purée until smooth.
- Pass puréed mixture through a sieve and reserve any liquids. Discard fibrous mixture once liquid is removed.
- In a large pot add reserved liquid and chicken stock, heat on medium-high and bring to a boil.
- Create a bouquet garni of fresh cilantro by tying together a bunch with kitchen string.
- If using fresh epazote, create a bouquet garni of epazote. If using dry epazote, create a sachet of epazote by adding 2 Tbsp (30 mL) of dry epazote to a loose tea bag. Tightly tie end of bag.
- Add fresh cilantro and fresh or dry epazote to soup mixture.
- Allow herbs to steep in the mixture removing after 5 minutes.
- Turn down heat on soup and continue to simmer for 8-10 minutes. Season with salt.
- Serve soup by topping with crumbled queso fresco, crispy tortilla strips and garnish with a wedge of lime.
Sopa de Tortilla (Tortilla Soup )
A simple and fragrant soup, this recipe includes epazote, a herbaceous Latin-American herb affectionately known as Mexican oregano. Combined with guajillo peppers and fresh tomatoes, this soup is both great as a starter or as a main. Recipe courtesy of Chef Elia Herrara.
- Total Fat
- 11.1 g
- Saturated Fat
- 0.8 g
- 0 mg
- 849 mg
- 18.7 g
- 2.3 g
- 4 g
- 3.6 g
- 360 mg