That tortilla It’s one of the Food most important for Mexican. Many of us would not understand our meals without it, for we are children of corn culture. And whether we like it or not, we have more corn running through our veins than pizza, hamburgers or whatever else you can imagine because it’s one of the ingredients that has stayed in our families and diets ever since antiquity. For this reason we traveled to the ForeignEating something with corn would certainly transport us instantly to the country where we were born.
Corresponding kitchen Larousse, A tortilla is a flat disk of cooked Nixtamal dough or wheat flour, made by hand or in a tortilla machine (like those found in tortilla shops). The Mexica called it tlaxcalli and prepared it in various shapes and sizes. Today, tortillas have the standard size of 12 and 18 centimeters in diameter and weigh between 30 and 40 grams. They are also used to accompany almost any type of food.
However, beyond the definitionsthe tortilla is much more than that, because it’s not just there to prepare us tacos or accompany saucerit is used to make them and it looks very nice both inside and out soups as in stews or even in sandwiches, such as quesadillas or snacks in the form of tortilla chips. The truth is that food is so versatile that it is far from being or accompanying it garrisoncan be a great protagonist.
How is tortilla soup made?
A clear example of versatility of this Foodis undoubtedly the tortilla soup, also called Aztec soup. It is a saucer of great tradition Mexican. It is usually done with ground tomato, garlic and onion broth seasoned with epazote, served with fried corn tortilla strips and pasilla chili, avocado, asadero or cream cheese and cream. It also closely resembles Michoacan Tarascan soup, which is considered a variant of it.
It is believed to have originated Tlaxcala. However, its consumption has now spread to all regions, both among the popular classes and the wealthy. The recipe has also been exported to other countries such as Guatemala, Honduras or Costa Rica, where the avocado is replaced with some kind of meat or milk. But even in Mexico there are some slight variations.
Today we decided to share with you an impressive recipe from which you can make a delicious soup tortillabut with morita chili, instead gearwhich is used to flavor Caldillo de tomato. We assure you that the taste It’s different, but it’s super good. So if you like to deviate a little from traditional recipes, this recipe is for you because we know it will leave you wanting more. This recipe gives you about 3 or 4 servings.
ingredients
- 3 tomatoes
- 1 clove of garlic
- 1/4 of the white onion
- 3 sprigs of fresh coriander
- 2 tablespoons oil
- 1 liter of water
- 1 chicken or vegetable stock cube
- 8 corn tortillas, julienned and deep fried
- 2 Morita peppers
How do you prepare?
- Let them toast a little tomatoesbest split in 2 or 3 along with one of the morita peppers.
- When you see that they’re black or crusty, it’s time to cook them in a saucepan of water, covering them for about 10 minutes.
- After the time put to liquefy the tomatoeswater and chili along with the garlic and onion.
- Heat the oil in a saucepan and sauté the mashed tomatoes for 3 minutes over medium heat. Add the spice cube or broth. Let cook for 5 minutes.
- On top of the comal, let the second chili cook as you will be using it to coat.
- Place a portion of tortillas on each plate, pour in the broth and serve.
- You can add heavy cream, diced avocado, cheese, and sprinkled roasted morita chili.
- Advantage!
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