It’s amazing how simple the ingredients are. Few things can make something as remarkable as Sopa Azteca – a delicious Mexican tortilla soup. Add a little more simplicity to a broth made with pasilla peppers, tomatoes, onions, garlic, oregano, and chicken broth. You will be eating extremely satisfying bowls.
Sopa Azteca – Mexican Tortilla Soup
In his travel guide, The Road to Mexico (Member Links, Everyone), Rick Stein says he loves Mexican food because it’s “the best Mexican food in the world.”
And our Sopa Azteca ticks four extremely attractive boxes.
The rich, spicy broth is created from pasilla peppers combined with cherry tomatoes that were initially toasted to dark in a heavy, dry skillet over high heat. The heat adds intense smoke to the tomatoes and enhances their aromatic natural sweetness.
Pasilla peppers steal the show.
As lovely as the burnt tomatoes, the pasilla peppers are the star here. It adds incredible complexity to the strong flavor of our broth.
Pasillas are dried, ripe Chilaca peppers. and its name translates as ‘small raisins’ in Spanish, with a ruby red color as deep as black. These mild, smoky peppers have a distinctive flavor. This is often compared to dried fruit and berries and chocolate, not a candy bar. But it is a rich, bitter and bold variety with a very high cocoa content.
Then, underneath that complexity, the pasillas have a wonderful warmth and tenderness. You know it’s there. But the heat is the backdrop from which all the other flavors will shine.
The same goes for onions and garlic, bringing out the spiciness of the tomatoes and pasta. Thinly sliced onions and garlic, sauteed with a little pork fat on low heat, adding sweetness to the hot pot. From there the very salty chicken broth is nicely rounded.
Adds a fresh and sour feeling.
The main ingredients here are avocado, lemon, sour cream, coriander and soft sour cheese.
I say ‘ingredients’ because in Sopa Azteca they play a more important role than just being a tempting condiment for a great broth.
They are an important part of this dish. Each adds flavor, color and texture to create the overall effect that makes Sopa Azteca a classic example of the simple sophistication of Mexican cuisine.
A slice of butter and whole coriander make for two refreshing dishes. Soft, nutritious butter adds a mellow contrast that sharpens the broth and brings out a variety of rich, interesting flavors.
Coriander does a similar thing. But in a much fresher way. Leave the whole plant – stem and all – to add a unique flavor and just enough character to the soup.
As you would expect Lime is started with the addition of sour cuts. And that sudden sharpness is aided much more subtly by sour cream and cheese.
Now, to be more realistic, you can use Mexican Crema and Queso Fresco if you can find them. But I’ve used a couple of pretty good substitutes – easy-to-find sour cream instead of crema. and rich feta of queso frescoes.
Close-up of Sopa Azteca – Mexican Tortilla Soup
And then there’s the crispy tortilla.
Last but not least on the list of ingredients needed for the final garnish are crispy golden tortilla chips.
Some are served in broth and some are served with it. Result? You get two textures and two flavors from the same tortilla.
The strips are softened in the soup which brings out just the right amount of flavor. but still retains the somewhat earthy taste – and similar texture – of a typical warm tortilla. A ‘barrier’ on the surface prevents the ribbon from getting wet unintentionally.
For these crispy side serving strips, there’s a crunchy flavor that’s just what they are – the spicier, spicier tortilla ‘fries’ at the heart of the nacho.
It is more than the sum of its parts.
Of course, Sopa Azteca is called soup. but like French soup, it’s simple enough to make a great dish on its own. And that’s how I recommend serving it.
I read no. Honestly, this version should be more accurately called Sopa de Tortilla. And to win the Azteca title, shredded chicken is required for garnish.
That may be the case, however. This ‘tortilla soup’ is not fair. And I am sure that time and time again you will happily agree.
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Sopa Azteca (Mexican Tortilla Soup)
full of flavor and eaten like a meal
15 minutes prep time
1 hour cooking time
Total time 1 hour 15 minutes
Servings 4 servings
Calories 766 kcal
- I used 4 peppers, each about 7 inches long and 1¼ inches wide. Remove the stem and soak in a cup of boiling water for 15 minutes.
- 1 pound cherry tomatoes, whole
- 4 garlic cloves, peeled and finely chopped
- 2 shallots, peeled, halved and cut into inch pieces
- 6 ½ cups chicken broth I use 2 cubes of chicken broth in boiling water.
- 1 teaspoon ground black pepper
- 3 tablespoons lard or lard
for final finishing needed
- 2 avocados, peeled, grated and cut to taste
- 2 lemons, cut into finger-sized pieces
- 1 cup full fat sour cream
- 4 ounces full fat feta cheese, I used the one that comes in ‘wood’, divided into roughly ½ inch chunks.
- 1 ounce fresh Clantro fruit, stem and whole
- 8 tortillas, I used store-bought 8-inch whole-wheat tortillas. The cornbread will be more real if you will. cut into inch strips
- 2 cups vegetable oil for quick frying of tortillas, I use sunflower oil
The first thing to do is soak your pasillas in ¼ cup of boiling water. Use a pot or bowl large enough to submerge the pasilla with boiling water.
while they are soaking You can start baking the cherry tomatoes. I used a 12-inch bottom pan for that.
Heat a large dry pan over high heat for a few minutes and add all the cherry tomatoes. Now you’re aiming to burn the tomatoes to dark coals as you stir them for about 5 minutes.
After a few minutes, the tomatoes will start to soften and become slightly flattened. that’s what you want to happen when it starts to coal. When it starts to soften and flatten, turn the heat down to medium-high.
Stir 2-3 times for even cooking. together over medium to high temperatures. And don’t worry if some of the tomatoes start to stick to the bottom of the pan. It’s okay to get a little addicted because you’ll be rinsing the pan with chicken broth.
When the tomatoes are scorched and have small clumps, turn off the heat and put the tomatoes in the blender. Good. Time to reduce the oil in your pan. so they’re ready to sauté the onions and garlic gently
Add ½ cup of chicken broth to the pan and heat over low heat. Now, use a greased spoon to scrape out the tomatoes that are stuck at the bottom. It may take a few minutes to scrape and stir over low heat. when done Pour everything from the pan into the food processor along with the burnt tomatoes.
Now return your relatively clean pan to medium-low heat and add the lard. Stir in onions and garlic. treat on low heat If you want to lightly sauté the onions and garlic so that they soften but don’t start to turn color, it will take about 5 minutes to sauté gently over medium-low heat. Then Put everything from the pan into your food processor. It’s time to shred the soaked pacila.
Use a slotted spoon to scoop the pasillas out of the water and transfer them to a cutting board. Add paxila water to the food processor. Then mince the pazilla.
Add the chopped pasillas to the processor and blend all the ingredients into a smooth paste. I like to keep it a little rough in my paste. Instead of trying to make it smooth, nice. Your soup is almost done.
Heat a large skillet over high heat and add the remaining chicken broth. As soon as the broth starts to boil, reduce the heat to low and pour everything from your processor into it. Now your broth needs to be brought to a boil slowly. by simmering for 30 minutes on low heat, at that time Check the salinity of the broth. and adjust to your liking. Block stocks vary in salinity. So you should check the broth and maybe add a little salt. The broth can now be simmered and ready to serve after you fry the tortillas.
fried tortilla strips
Put oil in a large pan and heat over high heat. as soon as the light starts flashing but doesn’t go off Add 8 or more tortillas. and fry over high heat for about 30 seconds on each side. You need to do this in batches so that the strips can be fried in a single layer, leaving about 3 inches between the strips. Be a little careful when frying this, as the strips will be surprisingly crispy and fast in very hot oil.
Immediately after frying a batch, Remove the slotted spoon from the oil. Then place on a kitchen towel to drain. Then repeat the process with your next set of strips. Once done, you are ready to serve.
Serve your Sopa Azteca
for each meal Order a bowl of warm soup. large on the plate. Place 4 fried corn tortillas in a bowl, then pour an appropriate amount of broth over the crust.
Now, fill each bowl with butter, a tablespoon of sour cream, and a layer of feta cheese spread over each bowl of broth.
Arrange thinly sliced lemons. around the edges of each plate. Served with fried corn tortillas and some cilantro. Accomplished. Serve at the same time.
Calories: 766kcal Carbohydrates: 76g Protein: 26g Fat: 43g Saturated Fat: 15g Polyunsaturated Fat: 5g Monounsaturated Fat: 17g Cholesterol: 71mg Sodium: 1378mg Potassium: 1720mg Fiber: 14g Sugar: 18g Vitamin A: 4888IUV3mg Calcium: 69
Categories: Food & Drinks
Source: INN NEW YORK CITY