Sopa De Tortilla Recipe
Corn Tortilla, Avocado, Chicharron, Sour Cream & Pasilla Chili Broth
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Ingredients
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Broth
Toppings
Method
Prepare the Broth
Roast the Pasilla Chilies
In a dry skillet over medium heat, roast the pasilla chilies until fragrant and slightly charred, about 2-3 minutes. Remove from heat and soak in hot water for 10 minutes.
Blend the Broth
In a blender, combine the soaked chilies (discarding the soaking water), vegetable broth, minced garlic, chopped onion, cumin, salt, and black pepper. Blend until smooth.
Simmer the Broth
Pour the blended mixture into a pot and bring to a simmer over medium heat. Allow to simmer for about 15 minutes, stirring occasionally.
Prepare the Tortillas
Fry the Tortillas
In a separate skillet, heat a small amount of oil over medium heat. Fry the corn tortillas one at a time until golden and crispy, about 1-2 minutes on each side. Drain on paper towels.
Assemble the Soup
Serve the Soup
In a bowl, place a crispy tortilla at the bottom, ladle the hot pasilla chili broth over it, and top with slices of avocado, chicharron, a dollop of sour cream, and a sprinkle of fresh cilantro. Serve with lime wedges on the side.
