Sopa Azteca / Aztec Soup

sopa-azteca

(English version below)

Desde la cocina de Nuestra Cabaña en #TastyTuesday, nuestras excelentes cocineras Mago y Carmen comparten esta semana un clásico de la cocina mexicana: La Sopa Azteca.

Sopa Azteca

Ingredientes ( 4 porciones)

  • 12 tortillas de maíz
  • 2 litros de caldo de pollo (opcional)
  • 4 jitomates
  • ¼ de taza de queso oaxaca
  • ½ cebolla
  • 1 diente de ajo
  • 1 aguacate
  • 1 rama de epazote
  • ¼ de crema
  • Aceite
  • Sal y pimienta al gusto
  • Pollo desmenuzado

Preparación:

  1. Corta las tortillas en tiras largas y delgadas.
  2. Posteriormente pon a calentar en un sartén el aceite y fríe las tortillas.
  3. Saca y coloca en una toalla de papel muy absorbente para retirar el exceso de grasa.
  4. Cuece los jitomates con la mitad del caldo de pollo (o agua)
  5. Mueve los jitomates con el ajo y la cebolla
  6. En una cacerola con un poco de aceite fríe la mezcla y el resto del caldo de pollo
  7. Añade el epazote y salpimienta y déjalo cocinarse por 20 minutos.
  8. Pon las tiras de tortillas en un tazón y agrega el caldillo de jitomate caliente.
  9. Para finalizar, agrega el aguacate, el queso y una cucharada de crema fresca.

ENGLISH VERSION

Aztec Soup

From Our Cabana kitchen, our excellent cooks Mago and Carmen share this week a classic of Mexican cuisine: Aztec Soup.

Ingredients (4 servings)

  • 12 corn tortillas
  • 2 liters of chicken broth (optional)
  • 4 tomatoes
  • ¼ cup Oaxaca cheese
  • ½ onion
  • 1 clove garlic
  • 1 avocado
  • 1 branch of epazote or dry epazote
  • ¼ of cream
  • Oil
  • Salt and pepper to taste
  • Shredded chicken

Instructions:

  1. Cut the tortillas into long, thin strips.
  2. Afterwards, heat the oil in a frying pan and fry the tortillas.
  3. Remove and place the fried tortillas in a very absorbent paper towel to remove excess grease.
  4. Cook the tomatoes with half the chicken broth (or water)
  5. Move the tomatoes with the garlic and the onion
  6. In a saucepan with a little oil, fry the mixture and the rest of the chicken broth
  7. Add the epazote and sauté, let it cook for 20 minutes.
  8. Put the tortilla strips in a bowl and add the warm tomato stew.
  9. To finish, add the avocado, cheese and a spoonful of fresh cream.
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2 thoughts on “Sopa Azteca / Aztec Soup”

  1. This soup sounds amazing. Can you have a suggest a substitute for the herb Epazote? What sort of cheese is Oaxaca cheese (hard, soft, mature etc)?

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    1. Epazote is an aromatic herb, with a very singular taste, if you don´t find it fresh maybe you can find dry epazote or you can use coriander instead of, Oaxaca is a soft cheese that melt easily in the hot broth

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