Tarascan Soup, The Original Tortilla Soup

In , , on December 6, 2015 with No Comments
Michoacán-Style Pre-Columbian Mexican version of Tortilla soup, Tarascan Soup, The Original Tortilla Soup

Info

Time 45 minutes
Difficulty Intermediate
Servings 4

Ingredients

1/3 cup oil for frying
5 corn tortillas 4 cut into strips and fried crispy, 1 saved whole
3 clean ancho chilies Seeds and veins removed
2 cloves garlic
1/2 of a white onion coarsely chopped
1 ripe tomato quartered
6 cups vegetable broth
1/2 teaspoon dried oregano
to taste salt
1 ripe avocado cut into 1/2 inch cubes

   Tarascan Soup, The Original Tortilla Soup

Tarascan Soup, The Original Tortilla Soup. A traditional soup from the state of Michoacán, Tarascan soup is named after a region, and Indian people of the same name.

   Preparation

  1. Cut 4 tortillas in half, then into 1/2 inch slices, and fry in hot oil until crispy, being careful not to over cook.
  2. Remove to paper towels to drain, fry in batches if necessary.
  3. Cut 2 chilies into 1/2 inch wide strips, and fry in the same hot oil until lightly toasted, being careful not to burn.
  4. Re-hydrate one cleaned chili in hot water for 10 minutes.
  5. In a skillet add 1 tablespoon of oil and fry the chopped onion and garlic for about 5 minutes or until cooked.
  6. Add the onion and garlic to a blender along with the tomato the re-hydrated chili and the whole tortilla and puree. Add a bit of vegetable broth if needed.
  7. In a heavy bottomed pot heat heat 2 Tablespoons of oil and add the puree, simmer until a few minutes until the color becomes darker.
  8. Add the vegetable broth and simmer for 20 minutes.
  9. Add the salt and oregano, stir and remove from heat.

   Serving Suggestion

Serve hot topped with the fried tortillas, chilies and avocado.