30.11.11

Tortilla time!

After my visit to Wahaca in London, I came back home inspired and decided to make one of my favorite Mexican dishes: tortilla soup.
As you may have noticed, I'm no pro when it comes to cooking, and I can't find many ingredients here in Italy so I always search the internet to get the easiest recipe and in this case I found one and added my personal touch :)
It was fast and pretty easy to make so everyone can try it!



Tortilla Soup (my way)
Ingredients: (serves 4)
2 medium tomatoes (or half a bottle of tomato sauce)
1/2 an onion (diced)
1 garlic clove
4 cups of water
5 teaspoons of chicken broth powder
1 sprig of parsley
1/2 teaspoon of dried origano
1 pasilla (or ancho) chile (remove seeds)
12 tortillas cut in thin stripes
Frying oil

To serve with:
1 avocado, diced
sour cream
fresh cheese (panela type), diced
1 pasilla (or ancho) chile (remove seeds), diced

Heat enough oil to fry in a big pan or wok, once it's hot add the tortillas and fry until crispy. Keep wrapped in kitchen paper.
Heat a tablespoon of oil in a deep pan, mix the tomatoes (or the sauce), the onion and garlic in a blender. Strain and pour into the pan, fry for a couple of minutes, add the water and let it boil. Add the chicken broth, the chile and the parsley and cook it, mixing once in a while, for 15 minutes. Remove the parsley.
To serve: add 1/4 of the tortillas in each plate, add the soup and the diced avocado, cheese, chile and a teaspoon of sour cream.