Como preparar la Sopa de Tortilla/Tortilla Soup Recipe

Esta semana se la dedico a México , a el Bicentenario de su independencia! La sopa Azteca o sopa de tortilla conocida popularmente es una de mis favoritas!

La comparto con Uds. para que la preparen en familia!

INGREDIENTES

8 Tomates del día anterior, tendrán menos humedad y estarán más secas

2 jitomates o tomates maduros

2 dientes de ajo

1 cebolla

2 litros de caldo de pollo

100 grs de queso añejo rallado

1 chile pasilla dorado en aceite

   Sal al  gusto, y aceite vegetal

Pasos:

Paso 1: Cortar en trozos las tortillas, envolver en servilletas y dejar secar. Luego freír en aceite hasta dorar, retirar y dejar escurrir sobre papel de cocina

Paso 2: En una procesadora de alimentos moler los jitomates, la cebolla y los ajos. Freír en aceite la preparación, sazonar a gusto, incorporar el caldo rectificar los condimentos.

Paso 3: Cuando llegue a punto de ebullición, agregar las tortillas y bajar el fuego. Verter en sopera, al servir los platos hondos, espolvorear con queso rayado y acomodar un chile asado

TORTILLA SOUP 

Ingredients

• 2 chiles pasillas, washed, seeded, deveined plus 2 long chiles pasillas, all fried in a little oil
• 2 chiles anchos, washed, seeded, deveined and fried in a little oil
• 4 medium tomatoes, peeled
• 1 white onion, sliced
• 4 cloves garlic, chopped
• 2/3 cup olive oil or corn oil
• 2 sprigs epazote or cilantro
• 6 quarts chicken broth
• Salt

Directions

In a blender or food processor, blend chiles pasillas and anchos with tomatoes, onion and garlic. Strain. Heat oil in a stock pot. Pour blended chile mixture into a pot and fry until it thickens and fat rises to the surface. Add epazote. Mix in the boiling broth and long chiles pasillas. Salt to taste and simmer for 25 minutes.

To serve, pour soup into a tureen. Divide tortillas strips among individual bowls. Ladle soup over tortilla strips. Serve chiles, avocado, cheese and creme fraiche in separate bowls, allowing diners to season soup, to taste.

For the garnish:

• 2 cups vegetable oil
• 24 tortillas, sliced in thin strips and dried for 1 day
• 8 chiles pasillas, fried in a little oil or lard
• 2 avocados, finely chopped
• 2 cups fresh cheese, such as panela or feta, finely crumbled
• 1 cup creme fraiche, or 1 cup sour cream mixed with 1/4 half-and-half

Prepare the garnish: Heat oil in a frying pan and fry tortilla strips until crisp. Drain on paper towels and sprinkle with salt.

     

 

RECETAS DE MI MAMA: HUEVOS RANCHEROS/ENGLISH

Puedes preparar estos  huevos en el desayuno los fines de semana o como cena cualquier dia !

Son rapidos de hacer!

Ingredientes:

2 huevos
2 tortillas
1 tomate
1 trozo de cebolla
1 diente de ajo
chile serrano al gusto
aceite para freír
sal y pimienta
Procedimiento:

Ase el tomate, pélelo y licúelo con el chile, la cebolla y el ajo. Añada sal y pimienta; fría hasta que sazone y espese un poco. Pase la tortilla por aceite caliente y por la salsa anterior. Fría los huevos en aceite, estrellándolos con cuidado para que no se rompan.Báñelos por arriba con aceite caliente, hasta que cuaje la clara y no se cueza la yema. En un plato coloque las tortillas y, encima de cada una, un huevo frito. Báñelos con la salsa y sirva muy caliente.

HUEVOS RANCHEROS IN ENGLISH

• 6 tablespoons vegetable oil
• 8 (5-inch) corn tortillas
• 2 (14- to 15-ounce) cans whole tomatoes in juice
• 1/2 cup chopped white onion
• 1/4 cup chopped fresh cilantro plus additional for sprinkling
• 1 tablespoon chopped canned chipotle chiles in adobo
• 2 garlic cloves, coarsely chopped
• 1 teaspoon salt
• 8 large eggs

preparatio

Put oven rack in middle position and preheat oven to 200°F. Stack 4 ovenproof plates on oven rack to warm.

Heat 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Stack 2 tortillas in skillet and cook 30 seconds, then flip stack over with tongs and cook 30 seconds more. While second tortilla cooks on bottom, turn top tortilla over with tongs, keeping tortillas stacked. Flip stack again and cook in same manner, turning over top tortilla and flipping stack again so that both tortillas are softened and both sides puff slightly, then deflate (do not let them become browned or crisp). Wrap tortillas loosely in foil and keep warm in oven. Fry remaining tortillas in same manner, adding 1 tablespoon oil to skillet for each batch. (Do not clean skillet.)

Purée tomatoes with their juice, onion, cilantro, chipotle, garlic, and salt in a blender until very smooth. Carefully add mixture to hot skillet (it may spatter) and simmer, stirring occasionally, until salsa is slightly thickened, about 10 minutes.

Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then crack 4 eggs into skillet and cook 3 to 4 minutes for runny yolks, or to desired doneness. Transfer to a plate and keep warm, covered, then cook remaining 4 eggs in remaining tablespoon oil in same manner. Season eggs with salt and pepper.

Spoon 1/4 cup salsa onto each plate and top with 2 tortillas, slightly overlapping them. Transfer 2 eggs to tortillas on each plate and top with some of remaining salsa.

RAJAS CON CREMA/Poblano Strips with Onions and Cream

Una de mis recetas favoritas mexicanas! Me desayuno o almuerzo o ceno con esto cuantas veces quiera.Mi mama las prepara como nadie . Las comparto con uds para que las hagan este fin de semana.

RAJAS CON CREMA

6 chiles poblanos en rajas

½ taza de crema

1 cebolla grande

1 queso fresco

sal

Córte los Chiles en rajas sin las semillas. Sofreir la cebolla en ruedas delgadas , se une todo en la sarten con un poco de sal a fuego lento y se va friendo hasta que ablanden. Se sirven con un poco de crema blanca espesa de leche , y listo!

Poblano Strips with Onions and Cream

Can be prepared in 45 minutes or less.

ingredients

            2 pounds fresh poblano chilies (about 8)

            1 medium white onion (about 8 ounces)

            3 tablespoons vegetable oil

            1/3 cup crème fraîche or heavy cream

preparation

Roast and peel chilies . Wearing rubber gloves, cut chilies into 1/3-inch-thick strips. Halve onion lengthwise and cut each half lengthwise into 1/4-inch-thick slices.

In a heavy skillet cook onion in oil over moderately low heat, stirring frequently, until softened, about 5 minutes. Add chilies and salt to taste and cook, stirring, 5 minutes. Add créme fraîche or cream and cook, stirring, 2 minutes. Rajas may be made 1 day ahead and chilled, covered. Reheat rajas before serving.