Sopa de Tortilla (Tortilla Soup)
This inventive take on tortilla soup from celebrated Mexican chef Martha Ortiz is garnished with silky goat cheese and crispy pork rinds. This recipe first appeared in our Jan/Feb 2013 issue along with Nicholas Gill’s article Dulce Patria.
- 3 dried guajillo chiles (available from Mexgrocer.com)
- 3⁄4 cup canola oil
- 6 cloves garlic, finely chopped
- 1 medium white onion, finely chopped
- 3 plum tomatoes, cored and chopped
- 2 (6″) corn tortillas, torn into small pieces
- 2 sprigs cilantro
- 2 tbsp. dried oregano
- 1 tbsp. ground cumin
- Kosher salt and freshly ground black pepper, to taste
- 3 small dried pasilla chiles, stemmed, seeded, and thinly sliced (available from Mexgrocer.com)
- 4 cups chicken stock
- 2 oz. goat cheese, softened, for serving
- 3 fried pork rinds, crumbled (available from Mexgrocer.com)
- 1 small avocado, halved, pitted, peeled, and finely chopped
- Fried tortilla strips, for serving
- Toast the guajillo chiles in a 6-qt. saucepan over medium-high heat. Transfer chiles to a bowl with 1 cup boiling water; let soften for 30 minutes. Drain, reserving ½ cup soaking liquid. Remove and discard stems and seeds from chiles. Transfer chiles and reserved liquid to a blender. Return pan to medium-high heat, add ¼ cup canola oil to pot. Add garlic and onion; cook until soft, 6–8 minutes. Add tomatoes, tortillas, cilantro, oregano, cumin, and salt and pepper; cook until tomatoes are soft, about 6 minutes. Add to blender; puree until smooth; set aside.
- Return pan to medium-high heat with ¼ cup oil. Add pasilla chiles; fry until crisp, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Discard oil; wipe pan clean.
- Add remaining oil to pan; heat over medium-high heat. Add purée, and cook until slightly reduced, 3–5 minutes. Add stock and simmer until thick, 40–45 minutes more. Strain soup through a fine-mesh strainer; divide among 4 bowls. Garnish with fried pasillas, goat cheese, pork rinds, avocado, and tortilla strips.