Sopa Azteca
Aztec Soup
Crisp-fried tortilla strips and cubed panela cheese go into the bowl first, then a smoky pasilla-tomato broth is ladled on top so the tortillas soften only right before serving.
Sopa Azteca
✦ Antes de Empezar
Before you cook
How do I keep the tortilla strips from turning soggy?
Layer the fried tortilla strips, cubed panela, and diced avocado into the bowls first, then ladle the boiling broth over them right before serving — the strips only meet the hot soup at the table, so they stay crisp.
Ingredientes· 9View
Soup Base
- 3Dried Pasilla Chilesstems/seeds removed, toasted
- 4 largeRoma Tomatoesripe
- 1/2 largeWhite Onionsliced
- 3 clovesGarlic
- 6 cupsChicken Broth
- to tasteSalt
Toppings
- 8Corn Tortillassliced and fried crispy
- 1/2 cupPanela or Oaxaca Cheesecut into strips
- as neededAvocado & Crema
Instrucciones
6 pasosFríe las tiras y el chile
Fry the strips and chile
Fry the tortilla strips until crisp and drain. Fry one pasilla chile briefly and cut it into rings for garnish.
Asa y remoja
Roast and soak
Roast the tomatoes, onion, and garlic. Toast and soak the second pasilla chile.
Licúa y cuela
Blend and strain
Blend the roasted vegetables and soaked chile with 1 cup of broth, then strain.
Fríe y hierve el puré
Fry and simmer the purée
Fry the purée in 1 tablespoon of oil for 8 minutes. Add the remaining broth and epazote and simmer for 15 minutes.
Arma los tazones
Assemble the bowls
Place the tortilla strips, cheese, and avocado in bowls, then ladle in the boiling soup.
Sirve de inmediato
Serve immediately
Garnish with crema and the fried pasilla rings and serve right away.