Tortilla Soup

Name: Tortilla Soup
Total time: 3000 s
Yield: Serves 4 servings
Ingredients: 5 cups chicken broth (about 1.2 liters); 5 guajillo chiles; 3 garlic cloves; 1 piece onion; 1 teaspoon ground cumin; Salt, to taste; Crema (Mexican-style sour cream), to taste; 1 cup queso fresco (or your preferred fresh cheese), cut into cubes; 5.3 oz pork cracklings (about 150 grams); 5.3 oz pork cracklings (about 150 grams); Fried tortilla strips, to taste; 2 cups vegetable oil (about 480 ml)

María Carmen @cook_2662513

Mexico

This soup is a classic of Mexican cuisine, specifically from the state of San Luis Potosí. As with many dishes, there are countless recipes. This is my version.

María Carmen @cook_2662513

Mexico

This soup is a classic of Mexican cuisine, specifically from the state of San Luis Potosí. As with many dishes, there are countless recipes. This is my version.

Saved

Ingredients

50 minutes

Serves 4 servings

5 cupschicken broth (about 1.2 liters)
5guajillo chiles
3garlic cloves
1 pieceonion
1 teaspoonground cumin
Salt, to taste
Crema (Mexican-style sour cream), to taste
1 cupqueso fresco (or your preferred fresh cheese), cut into cubes
5.3 ozpork cracklings (about 150 grams)
5.3 ozpork cracklings (about 150 grams)
Fried tortilla strips, to taste
2 cupsvegetable oil (about 480 ml)

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Steps

50 minutes

1

Cut the tortillas into short, thin strips and fry them in very hot oil. Place on paper towels to drain and set aside.
2

Remove the stems from the chiles and toast them along with the garlic and onion. Once toasted, soak them in a little of the hot broth. Blend everything together with the broth. Strain and add to the chicken broth. Adjust salt to taste.
3

In each bowl, add a handful of tortilla strips and pork cracklings, pour in the hot broth, and garnish with crema and cheese.
4

Enjoy!