Sopa Azteca

A dish that captivates even the most discerning palate

In Mexico there is a soup that has its origins in ancient times and is one of the most delicious that a person can eat: Sopa Azteca.
   

Use the tortilla is in the Mexican cuisine is infinite. From the Aztecs to the present, the Mexican tortilla has made a culinary tool.

You can eat as main dish (tacos, chilaquiles, quesadillas, tostadas), as input or soup, even as a snack (chips, soups, pinched).

And there is a soup that is truly a delight, and everyone can taste, because the Aztec or tortilla soup is one of the most delicious soups that a person can eat in Mexico.

Pre-Hispanic
It has its origins in ancient times, in the state of Tlaxcala in central Mexico. And whose main ingredient is brown tortilla strips. Served with avocado, pasilla chile, cheese, pork and cream.

Depending on the region may be different as it can vary in one or two ingredients, Sopa Azteca is a true delicacy that can captivate even the most demanding and can be accompanied with tequila, pulque or fruit water.

How is it done?
It’s simple, you first have to gather ingredients.

• 3 cloves garlic
• ½ onion, chopped
• 3 hard tomatoes
• 6 cups (1 ½ liters) chicken stock
• 1 tablespoon oil
• 2 sprigs fresh epazote
• Salt and freshly ground black pepper
• 8 to 10 corn tortillas previous day
• Oil for frying
• 2-3 pasilla chiles
• 2 avocados, peeled, pitted and sliced or diced
• 150 g of diced cheese party
• ½ cup (125 ml) heavy cream, unsweetened
• 250 g of fried pork chunks
• 3 limes, halved
• Epazote
• Salt and pepper
Preparation
In a griddle handle the garlic, onion and tomatoes; pélalos and Grind in blender, if necessary, add ¼ cup chicken broth.

Heat over high heat one tablespoon oil in a large saucepan and fry the tomato puree. Let it cook for two minutes, lower the heat and still another 5 minutes, stirring continuously until the puree thickens or changes color.

Add the remaining chicken broth and epazote. Boil all together and season with salt and pepper to taste. Cover and cook over medium heat for 15 minutes.

Cut tortillas in half and then each half into thin strips.

1 cl Heat oil in a (a) small skillet and when hot add the tortilla strips, a few at a time, for 3 minutes or until golden brown; they should have at least one lap.

Remove from oil and drain on absorbent paper (if using fresh tortillas, put them out to dry first, or in a preheated oven at 150 ° c-250 ° F for one hour).

Cut peppers into 1 cm slices and remove any seeds. Fry in hot oil until crisp without burning. Drain and set aside

Heat the soup before serving, and add tortilla strips and fried golden. Decorate each plate with slices of peppers and cubes of avocado, cheese and bits of pork rind dusted

Apart puts cream, lemons in half and the rest of the chiles and avocado so that each person is served at your choice.

Tarascan region
There is another tortilla soup that is made in the state of Michoacán, whose main ingredient is also the tortilla, but not the Sopa Azteca, however, tell you how.

It is a bean soup with some adobo to taste. Serve with crispy tortilla strips, cream cheese and a good ranch.

Tarascan Soup Recipe
• 1 kilo of beans (preferably black or your choice)
• 1 onion
• 1 head garlic
• Epazote to taste
• 6 guajillo chiles
• 3 tortillas into strips and gold
• ¼ fresh cream
• ranchero cheese or queso fresco or panela.
Preparation
Cook the beans with enough water, when almost cooked add some salt. Set aside a little of the broth and cook in this guajillo chile and garlic and onion.

Blend chilies, broth, garlic and onion and set aside.

Grind the beans with the same broth until consistency of soup, saute in a little lard and add the marinade (preparation of the broth with chilies), when a boil add the epazote for flavoring and correct seasoning.

Serve hot with tortilla chips, cream and cheese.