| Sopa de Tortillas ~ Tortilla Soup ~ This is closer to the classical tortilla soup recipe, widely found throughout Mexico. American restaurants tend to gussy up the traditional recipe with additional ingredients. If avocado and chicken are added, it is then called Sopa Azteca. 1 spring epazote, fresh, if possible. ( Use dried if necessary & place inside cheese cloth so that it may be removed before serving. ) 4 pasilla chiles (black in appearance). Available at many supermarkets. 6-8 oz of panella cheese cut into small cubes (½-¾ inch across) 2 cups of broiled tomatoes ½ medium onion, chopped roughly 1 clove garlic, peeled & chopped roughly 14 corn tortillas, cut into thin matchstick-like strips. Cut long enough (4-5 inches) that, when fried, are stiff and crispy. 8 cups chicken broth, fortified for extra richness by adding chicken necks and backs when cooking. Preparation: 1. Blend the tomatoes with the garlic and onion. Heat a frying pan with any high-quality vegetable cooking oil (peanut or safflower oil). Fry the tomato puree, stirring continually, then add the chicken broth and simmer 8 to 10 minutes. Add the epazote at the last minute. If you have to use dried epazote, place it in a piece of cheese cloth tied up and remove before serving. 2. Fry the matchstick sized tortilla strips until crisp (not too dark). Drain well over paper towels. 3. Remove stems and seeds from pasilla chile. Cut the chile into narrow strips and lightly fry until slightly crisp. Assembly: 4. Ladle the broth into serving bowls. Add the cubes of panella cheese (6-8 pieces), more if preferred and 2-4 thin strips of fried pasilla chiles. 5. Garnish with a fistful of the fried tortilla strips, known as "totopos". Arrange them criss-crossed like a lattice for an interesting presentation. Serve immediately. |
| Fonda San Miguel A corner of old Mexico in Austin, Texas 2330 West North Loop Austin, Texas 78756 (512) 459-4121 FAX: (512) 459-5792 |
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