Sopa de Tortilla
Sopa de Tortilla (Mexican Tortilla Soup)
Ingredients
1 cup vegetable oil, or as needed
12 (6 inch) corn tortillas, cut into strips
3 dried pasilla chile peppers, seeded
2 tomatoes, seeded and chopped
½ large onion, chopped
1 clove garlic
¼ teaspoon dried oregano
1 teaspoon vegetable oil
4 cups water
4 teaspoons chicken bouillon granules
1 sprig fresh parsley
1 avocado - peeled, pitted, and diced
¾ cup diced cotija cheese
2 tablespoons crema fresca (fresh cream)
(Optional)
Directions
Heat 1 cup 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. Drain on paper towels.
Fry pasilla chiles in the same pan until browned, about 2
minutes, being careful not to burn them. Drain on paper towels.
Transfer one fried pasilla pepper to a blender. Add
tomatoes, onion, garlic, and oregano; blend until smooth. Strain through a
sieve into a bowl.
Heat 1 teaspoon oil in a saucepan over medium heat. Add
blended tomato mixture and cook for 2 minutes. Pour in water and bring to a
boil. Stir in bouillon granules and parsley. Reduce the heat to low, cover, and
simmer until flavors are well combined, about 15 minutes. Remove from the heat
and discard parsley.
Divide fried tortilla strips among four bowls. Ladle soup
over tortilla strips and garnish with diced avocado and cotija cheese. Cut
remaining fried pasilla peppers into thin strips and sprinkle over soup. Add a
dollop crema to each bowl.
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