The famous Aztec soup, also known as tortilla soup, is a delight, as it is characterized by a mixture of textures and unique flavours, which results in a delicious, comforting soup that is ideal for any day of the week.
Although not much is known about its origin, it is known that it originated in the state of Tlaxcala. Currently, the Aztec soup is prepared with a tomato broth seasoned with epazote and dried chillies; then fried tortilla strips are added and topped with cheese, sour cream, avocado, pork rinds and fried chillies.
How to make the perfect Aztec soup?
If you want to cook the traditional Aztec soup like an expert, pay close attention to these tips:
1. Tate the ingredients
The main secret to making the best tortilla soup is to roast the tomatoes, garlic, and onion until they soften. Remember that if the tomatoes are not roasted well and are firm, the Aztec soup will have an acidic taste.
2. Choose the right tomatoes
Chef Yamilette advises us to choose ripe tomatoes, giving the soup a more delicious flavour.
3. Do not forget to fry the caudillo
When frying the tomato sauce, the pot should be on medium-low heat since if the flame is too high, the sauce will evaporate quickly.
4. Epazote is your best friend
This aromatic herb provides a fantastic flavour to all kinds of dishes. However, it can also make them bitter, so the chef recommends adding the epazote 5 minutes before the end of cooking.
5. Take advantage of old tortillas
The expert points out that the tortillas from the day before absorb less oil, so take them out of the refrigerator, cut them into strips and let them dry for a while; then, they will be ready to fry!
With these tips, at kiwilimón, we are sure that your Aztec soup will have an incomparable flavour and become a classic in your kitchen.
The best Aztec soup recipe
Now that you know the secrets of a chef get to work and prepare our recipe for tortilla soup; it’s the best of all!
Ingredients
- Enough vegetable oil to fry the tortillas
- 3 cups corn tortillas in strips
- Two cloves of garlic
- 1/4 onion
- Six tomatoes, quartered
- Five pieces of pasilla chilli, clean and deveined
- Five pieces of guajillo chilli, clean and deveined
- 1/4 cup of epazote
- 1 cup chicken broth for the broth
- Two tablespoons vegetable oil for the caudillo
- 2 1/2 cups chicken broth
- to the taste of salt
- to the taste pepper
- to taste sour cream, to accompany
- to taste panela cheese to accompany
- to taste avocado, to accompany
- enough epazote to decorate
Instructions
1. Fry the corn tortilla strips in a saucepan over medium heat. Remember to fry the strips in small portions. Drain on absorbent paper and reserve.
2. Roast the tomatoes, garlic and onion in a large skillet or comal. Remove when the ingredients take a dark tone.
3. Tate the pasilla chilli and the guajillo chilli over low heat for a couple of minutes without stopping moving.
4. Blend the tomatoes, garlic, onion, chiles and chicken broth until you get a thick sauce.
5. Pour the vegetable oil into a saucepan, then add the broth and more chicken broth.
6. Season with salt and pepper and cook over low heat for 15 minutes.
5. Add the epazote during the last 5 minutes of cooking.
6. Once the Aztec soup is ready, pour the broth into a deep plate and add the tortilla strips, sour cream, panela cheese, avocado and epazote leaves.
