Recipe 1: Sopa de tortilla (soup – not soap, possibly coriander though)

This is my first recipe post. I am taking the opportunity while I live in Mexico to practice cooking some Mexican food and share them with my readers.

I am focusing on recipes that are:
– relatively easy
– have ingredients you can buy easily in Australia (sometimes I have modified recipes slightly so this is possible)
– taste fantastic

I’m starting with sopa de tortilla, which is probably one of my very favorite things to eat here! Enjoy and let me know if you have any questions. If you make it, please post a photo in my Facebook page.

Mexican food is not an exact science, so you can modify quantities to suit your own tastes!

Ingredients

3 roma tomatoes
1 jalapeño
1 avocado (if you can’t get it, don’t worry, but it elevates the dish if you can!)
1/2 white onion
coriander (optional – I like it, but I’m not sure if it’s even traditional)
2 corn tortillas per person
1 1/2 cups of stock (I used 1 stock cube)
1 clove of garlic
1/2 lime per person
150g of fresh cheese (feta or mozzarella would work)
Oil for shallow frying

Method

Char the tomatoes, onion, chili and garlic until the skin blisters a little bit – you can do this by holding them directly over a gas flame, or in a frypan.

All Mexican homes have a ‘comal’ – a cast iron flat pan which is used to cook more or less everything. These are often passed down through generations. This one is about 40 years old.

2. De-seed the charred and cooled chili, unless you want it really spicy, although this is not a spicy soup.

Hot tip: don’t touch your eye or pee after you have deseeded this mofo!

3. Blend the tomatoes, onion, chili and garlic with a little bit of the stock until it is smooth.

4. Heat a little bit of oil in a deep frypan or saucepan. Pour the blended mix into it and allow it to fry for a few minutes. Add the remaining stock and simmer for approximately 20 minutes.

5. Cut your tortillas into thin strips. Heat some oil in a non-stick pan and shallow fry them in small batches until they are crisp and golden. Drain on paper towels.