Tortilla Soup


Corn Tortillas
1 ½ c masa harina
¼ t salt
2 T shortening
1 c hot water, or more as needed
Flour for kneading

combine flour and salt, fork in shortening
add water slowly until dough comes together
knead for 2 minutes, wrap in plastic and allow to cool
break off bits and press flat between wax paper using a rolling pin or your hands.
cook in non-stick skillet for 1-2 minutes on each side

Tortilla Soup
3 tablespoons vegetable oil
6 corn tortillas, cut into strips (divide in half)
1 onion, chopped
2 cloves garlic, chopped
1/2 T paprika
1 t cumin
1/2 t coriander
1/2 t chili powder
pinch cayenne
3 c water
1 1/2 Not Chikn bouillon cubes
1 can diced tomatoes
1 bay leaf
handful cilantro leaves
pinch salt
1 c dry soy curls

lime wedges
hot sauce (Valentina and/or Cholula)

heat oil in deep pot, then very briefly fry half the tortilla strips until crispy, then remove from oil with flat sieve or slotted spoon, drain on paper towels and season with salt. set aside for garnishing.

in same oil, add onion and garlic, sizzle until browning begins, then add spices and stir. Once spices become fragrant, add water, tomatoes, bouillon, remaining (unfried) tortilla pieces, bay leaf, cilantro and salt. cover and simmer for 15 minutes.

remove bay leaf and use immersion blender to puree soup, then add soy curls and simmer for 15-20 more minutes, stirring occasionally, until curls are cooked.

serve topped with cheeze, avocado, a nice handful of fried tortilla strips, additional cilantro, lime wedge, and hot sauce.

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