Much is noted that the Mexican cuisine is one of the richest and most popular around the world, mainly because it has a wide variety of options, based on one of the most popular ingredients around the world, yes we are talking about our delicious and traditional corn tortilla. You will not be able to deny that you are also a lover of recipes like chilaquiles, tacos, flautas or tostadas.
Despite the fact that all of them are extremely rich and consumed elements, we have to talk about another of the dishes that has also managed to conquer our hearts in a unique way.; tortilla soup. The famous Tortilla Soup It has an extremely ancient history, since its creation occurred when it was sought to consume much softer foods to improve digestion and facilitate chewing. According to the versions, it is said that the first recipes were in the state of Tlaxcala, Mexico.
The legends They assure that the first tortilla was prepared by combining corn fresh with dried beans to satisfy an ancient Mayan king. However, it would not be until the year 10,000 a. C. when residents of the Tehuacan Valley would begin to use vessels made of stone to boil the corn that grew around them. With the passage of time, little by little they included as the main ingredient the tortilla. It is also rumored by many that in the 16th century, with the arrival of the Spaniards in Mexico, they would be the ones to bring the famous recipe.
Tortilla Soup
Ingredients
- 3 pasilla chilies (without seeds and previously soaked in hot water)
- 3 tomatoes (cut into cubes)
- 4 cups of chicken broth
- 1/2 cup of natural tomato puree
- 2 cubes of tomato paste with chicken
- 2 tbsp corn oil
- 2 sprigs of epazote (washed and disinfected)
- 3 cups of Corn tortillas (cut into strips and fried)
- 200 gr of fresh cheese (cut into small cubes)
- one avocado (cut into cubes)
- 1 pasilla chili (fried and sliced)
- 190 g of half cream
Preparation
- We will take the blender pasilla chilies, the tomatoes, the chicken broth, the tomato purée and the concentrated cube.
- Leave until you get a single consistency and then strain.
- Transfer to a pot with oil and leave until it reaches a boil. Occasional stirring is necessary.
- We will add the rest of the chicken broth with the epazote. Let cook for about 8 minutes.
- To serve we will put the strips of tortillas fried, bathe with the sauce and add the cheese, avocado, and cream.
Enjoy!
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