Sopa Seca De Tortilla Recipes

SOPA DE TORTILLA (REAL MEXICAN TORTILLA SOUP)

Steps:

• Heat oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Remove from heat and drain on paper towels.
• Fry pasilla chiles in the same pan, being careful not to burn them, until browned, about 2 minutes. Remove from oil and drain on paper towels.
• Combine 1 fried pasilla pepper, tomatoes, onion, garlic, and oregano in a blender; blend until smooth. Strain through a sieve into a bowl.
• Heat 1 teaspoon oil in a saucepan over medium heat. Add tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in chicken granules and parsley. Cover and simmer over low heat until flavors are well combined, about 15 minutes. Remove from heat and discard parsley.
• Divide fried tortilla strips among 4 bowls. Pour soup on top of tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add Mexican crema to each bowl.

SOPA SECA DE TORTILLA CON CREMA (MEXICAN DRY SOUP)

Steps:

• Heat 2 tbsp of oil in a non-stick fry pan. Saute onion + garlic till soft & stir in chopped tomato.
• Cook tomato till thick, then stir in oregano & sugar. Season to taste & set aside in a bowl.
• Wipe the pan clean w/paper towels, heat the remaining oil in the pan & fry the tortillas without allowing them to brown. Drain fried tortilla strips on paper towels.
• Pour a layer of the tomato sauce into a greased flameproof casserole. Add a layer of tortilla strips, a thin layer of cream, another layer of sauce & a layer of grated cheese. Continue till all ingredients have been used, ending w/a layer of cheese.
• Cover casserole & heat through gently on the stovetop ~ or heat through for about 20 min in an oven preheated to 180C (350F).
• *Cooks Tip* ~ Be sure to use corn tortillas for this recipe. If only lrg ones are available, use 8.
• *Personal Note* ~ Altho not a part of the recipe or its authentic intent, I can easily see this dish 1) Converted to a main-course w/the addition of seasoned grd meat or chorizo to the sauce *or* 2) Combined w/a salad to form a meatless main-dish.

SOPA SECA DE CALAMARES (SQUID AND TORTILLA CASSEROLE)

Steps:

• In a large saucepan, combine the ancho chili, tomatillos, tomatoes, epazote leaves and stock. Season with salt and bring to a boil. Lower the heat and simmer 30 minutes. Set aside.
• Meanwhile, preheat the oven to 350 degrees. Oil a 10-by-14-inch glass casserole and place the tortilla strips loosely in it. Bake for 30 minutes. Remove the tortilla strips, separating any that stick together. Brush the bottom of the hot casserole again with oil and arrange a layer of tortilla strips lengthwise across the bottom.
• Cover the strips with about 2 cups of the squid, dot with some of the crema and pour 2 cups of the tomato mixture over the top. Continue making layers, ending with a layer of tortilla strips, crema and the tomato mixture. Sprinkle the top of the casserole with the corn-bread crumbs and dot with the butter. Bake for 1 hour. Allow to set 30 minutes before slicing and serving.

SOPA SECA DE TORTILLA

Steps:

• Cut tortillas in strips about 3 inches long and 1/2 inch wide.
• In medium skillet heat 1/4 inch of oil.
• Fry tortilla strips, a few at a time, about 10 seconds or just until limp.
• Remove with slotted spoon.
• Drain on paper toweling.
• Pour off all but about 2 tablespoons oil from skillet.
• Add green pepper strips, onion and garlic; cook till onion is tender.
• Sprinkle vegetables with salt.
• In 1-1/2 quart casserole, combine tortilla strips, vegetables, and half of the cheese.
• Pour whipping cream over all.
• Cover and bake in 350-degree oven for 20 minutes.
• Uncover.
• Stir gently; sprinkle with remaining cheese.
• Bake uncovered about 10 minutes more or until heated through.

TORTILLA "DRY SOUP" CASSEROLE ( SOPA SECA DE TORTILLA

Steps:

• In a wide frying pan, over medium heat, cook onion in oil until limp; add chiles and cream, and tomatoe puree. Simme for 10 minutes. Add salt, to taste.
• Grease a 2-qt. baking dish and cover the bottom with half of the tortilla chips. Pour half the sauce and half of the shredded cheese. Repeat layers, ending with the cheese. Dot with butter and bake, uncovered, in a 350°F oven for 30 minutes or until hot through.

SOPA DE TORTILLA

Steps:

• In a blender, combine tomatoes and serrano pepper. Cover and process until smooth; set aside. In a large skillet, heat 1/2 cup oil over medium heat. Add tortilla strips; cook and stir until golden brown and crisp. , Remove to paper towels; pat dry. Drain, reserving 2 tablespoons oil in skillet. Add pasilla chilies; cook and stir for 1 minute or until lightly toasted. With a slotted spoon, remove to paper towels to drain., In a large saucepan, saute onion and garlic in remaining oil until tender. Add tomato mixture; cook and stir over medium heat for 10 minutes or until very thick. Add the broth, corn, chicken and epazote; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in lime juice. , Ladle soup into bowls; top with tortilla strips. Sprinkle with pasilla chilies. Garnish with avocado and lime if desired.