SOPA DE TORTILLA (REAL MEXICAN TORTILLA SOUP)
Corn tortilla strips in a chicken broth seasoned with tomatoes and pasilla chile. An authentic Mexican soup served with avocado, Mexican cheese, and crema.
Provided by jackie
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h14m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Remove from heat and drain on paper towels.
- Fry pasilla chiles in the same pan, being careful not to burn them, until browned, about 2 minutes. Remove from oil and drain on paper towels.
- Combine 1 fried pasilla pepper, tomatoes, onion, garlic, and oregano in a blender; blend until smooth. Strain through a sieve into a bowl.
- Heat 1 teaspoon oil in a saucepan over medium heat. Add tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in chicken granules and parsley. Cover and simmer over low heat until flavors are well combined, about 15 minutes. Remove from heat and discard parsley.
- Divide fried tortilla strips among 4 bowls. Pour soup on top of tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add Mexican crema to each bowl.
Nutrition Facts : Calories 606.3 calories, Carbohydrate 49.5 g, Cholesterol 36.4 mg, Fat 42.4 g, Fiber 10.3 g, Protein 13.1 g, SaturatedFat 10.8 g, Sodium 706.8 mg, Sugar 6.2 g
SOPA SECA DE TORTILLA CON CREMA (MEXICAN DRY SOUP)
I visited my best friend (Magga) over the Easter holiday & borrowed a few cookbooks from her. I was immediately drawn to *Taste of Mexico* by Elisabeth L. Ortiz, found this recipe among her collection of "70 fiery & flavourful recipes from south of the border" & learned some new lessons on authentic Mexican cuisine. Her intro to the *Soups* section says "Soups are a must for the midday main meal (comida). There are 2 types: aguada (liquid) & seca (dry). The 1st term is self-explanatory, but what is a dry soup? It describes a separate course (traditionally a tortilla or rice dish) served after the more conventional soup & before the main course." I never knew that & this "dry soup" sounds so good to me. (Times were estimated & 15 min allowed for ingredient prep + assembly) *Enjoy* !
Provided by twissis
Categories Cheese
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tbsp of oil in a non-stick fry pan. Saute onion + garlic till soft & stir in chopped tomato.
- Cook tomato till thick, then stir in oregano & sugar. Season to taste & set aside in a bowl.
- Wipe the pan clean w/paper towels, heat the remaining oil in the pan & fry the tortillas without allowing them to brown. Drain fried tortilla strips on paper towels.
- Pour a layer of the tomato sauce into a greased flameproof casserole. Add a layer of tortilla strips, a thin layer of cream, another layer of sauce & a layer of grated cheese. Continue till all ingredients have been used, ending w/a layer of cheese.
- Cover casserole & heat through gently on the stovetop ~ or heat through for about 20 min in an oven preheated to 180C (350F).
- *Cooks Tip* ~ Be sure to use corn tortillas for this recipe. If only lrg ones are available, use 8.
- *Personal Note* ~ Altho not a part of the recipe or its authentic intent, I can easily see this dish 1) Converted to a main-course w/the addition of seasoned grd meat or chorizo to the sauce *or* 2) Combined w/a salad to form a meatless main-dish.
SOPA SECA
Pasta. That's not Mexican, right? Think again. You see it in homes throughout Mexico, one of the many foreign foods that we have welcomed into our cuisine and something I ate growing up. We call this Mexican comfort food, funnily enough, sopa seca, which means "dry soup."
Provided by Aarón Sánchez
Yield 2 servings as a side or snack
Number Of Ingredients 16
Steps:
- Heat the oil in a Dutch oven or medium pot over medium-high heat until it ripples. Add the pasta and cook, stirring constantly, until the pasta is golden, about 3 minutes.
- Scoop out and discard 2 tablespoons of the oil. Add the Roasted Tomato-Chile Arbol Salsa and cook for 2 minutes, stirring the whole time. Pour in the chicken stock and let the liquid come to a simmer. Cover the pot and cook, stirring once in a while, until the liquid is absorbed and the pasta is tender, about 20 minutes.
- Divide the pasta between two bowls and garnish with the cilantro and cheese.
TORTILLA "DRY SOUP" CASSEROLE ( SOPA SECA DE TORTILLA
This is a wonderfully spicy casserole of sorts. Because it has cream cheese, strips of tortillas, it could be classified with chilaquiles. This is just amazing! If you need more heat, sprinkle some red pepper flakes in, or some hot sauce of your choice. Tradition calls for either lard or shortening. You can use salad oil, as I do.
Provided by FLUFFSTER
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a wide frying pan, over medium heat, cook onion in oil until limp; add chiles and cream, and tomatoe puree. Simme for 10 minutes. Add salt, to taste.
- Grease a 2-qt. baking dish and cover the bottom with half of the tortilla chips. Pour half the sauce and half of the shredded cheese. Repeat layers, ending with the cheese. Dot with butter and bake, uncovered, in a 350°F oven for 30 minutes or until hot through.
Nutrition Facts : Calories 490.4, Fat 35.9, SaturatedFat 19.6, Cholesterol 98, Sodium 279.7, Carbohydrate 31, Fiber 4.5, Sugar 4.8, Protein 14.1
SOPA SECA DE TORTILLA
A rich and creamy Mexican side dish - full of peppers, onions, cheese and corn tortillas. It will surprise you. The name means "Dry Tortilla Soup" Some people would call it a casserole. I call it divine. A nice addition to a Mexican dinner, this also goes well with other foods. Not spicy at all, so it can go with many things. Though it is meant to be a side dish, you could serve it along with a large salad for a luncheon or light dinner. (Or, not so light, maybe) This is so rich and creamy, you'll want to make it for company. If you must have spicy foods, you can add some jalepenos to it if you like. But do try it this way first.
Provided by ThatBobbieGirl
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut tortillas in strips about 3 inches long and 1/2 inch wide.
- In medium skillet heat 1/4 inch of oil.
- Fry tortilla strips, a few at a time, about 10 seconds or just until limp.
- Remove with slotted spoon.
- Drain on paper toweling.
- Pour off all but about 2 tablespoons oil from skillet.
- Add green pepper strips, onion and garlic; cook till onion is tender.
- Sprinkle vegetables with salt.
- In 1-1/2 quart casserole, combine tortilla strips, vegetables, and half of the cheese.
- Pour whipping cream over all.
- Cover and bake in 350-degree oven for 20 minutes.
- Uncover.
- Stir gently; sprinkle with remaining cheese.
- Bake uncovered about 10 minutes more or until heated through.
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