Sopa de Tortilla

Method

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1. Heat the oil to 180C and fry the tortilla strips in batches for 90 seconds, until crisp. Drain and salt lightly.

   Mark done Start 90 sec timer

2. Toast the pasilla and guajillo chillies in a dry pan for 40 seconds a side, then soak in hot water 20 minutes.

   Mark done Start 40 sec timer

3. Char the tomatoes, onion and unpeeled garlic in a dry pan for 8 minutes, until blackened in patches.

   Mark done Start 8 min timer

4. Squeeze the garlic from its skins.

   Mark done

5. Blend the charred vegetables with two of the soaked pasillas and a ladleful of stock.

   Mark done

6. Strain the purée into a pan through a sieve, pressing it through.

   Mark done

7. Simmer 12 minutes, until it darkens and thickens.

   Mark done

8. Add the remaining stock, oregano and salt and simmer 12 minutes more.

   Mark done

9. Slice the remaining soaked chillies into thin rings.

   Mark done

10. Ladle the hot broth into bowls and let people add tortilla strips, avocado, cheese, crema, chilli rings, coriander and lime themselves.

    Mark done

Chef’s Tips

• Strips at the table, never in the pot.
• Toast and soak whole dried chillies.
• Strain the purée or the broth is gritty.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for limes in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A cold beer
• Extra lime
• Warm tortillas

Storage & Reheating

The broth keeps 4 days refrigerated and freezes 3 months. Fry strips fresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.