There are several tortilla soups. this one is an aguada-or liquid- version,and is intended for serving as a stater or light meal. it is very easy and quick to prepare,or make it in advance and fry the tortilla mezes as it reheats. the crisp tortilla pieces add an unusual texture.
serves 4
4 corn tortillas,freshly made or a few days old
1 tbsp vegetable oil,plus extra,for frying
1 small onion,finely chopped
2 garlic cloves,crushed
14 oz can plum tomatoes,drained
4 cups chicken stock
small bunch of fresh coriander
salt and ground black pepper
1. using a sharp knife,cut each tortilla into four or five strips,each measuring about 3/4 in wide.
2. Pour vegetable oil to depth of 3/4 in into a heavy based frying pan. Heat until a small piece of tortilla, added to the boil,floats on the top and bubbles at the edges.
3. Add a few tortilla strips to the hot oil and fry for a few minutes until crisp and golden brown all over, turning them occasionally. Remove with a slotted spoon and drain on a double layer of kitchen paper. Cook the remaining tortilla strips in the same way.
4. heat the 1 tbsp vegetable oil in a large heavy-based saucepan. Add the chopped onion and garlic and cook over a moderate heat for 2-3 minutes, stirring constantly with a wooden spatula, until the onion is soft and transculentDo not let the garlic turn brown or it will give the soup a bitter taste.
5. Chop the tomatoes using a large sharp knife and add them to the onion mixture in the pan. Pour in the chicken stock and stir well. bring to the boil.then lower the heat and allow to simmer for about 10 minutes, until the liquid has reduced slightly.
6. Chop the coriander. add to the soup,reserving a litlle to use as a garnish. Season to taste.
7. Place a few of the crisp tortilla pieces in the bottom of four warmed soup bowls . Ladle the soup on top.Sprinkle each portion with the reserved chopped coriander and serve.
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This post was written by admin on March 18, 2011
