Tortilla Soup

Serves 8 persons

  • Strips cut from 12 corn tortillas (leave to dry in the sun until next day)
  • 1 lb. tomatoes
  • 1 large onion
  • 3 cloves of garlic (big)
  • 1 fresh serrano chile
  • 2 guajillo chilies
  • 1 ½cup ceta mushrooms (oyster mushrooms)
  • 3 cups chicken or beef broth
  • 2 cups water
  • Piece of cotija cheese (parmesan cheese)
  • Dried epazote sprigs (or other herb)
  • Sour cream, avocado slices and fresh cilantro sprigs for garnish
  1. Fry tortilla strips in a little olive oil until crispy and golden. Drain on a paper towel.
  2. Blend tomatoes, ¼ onion, 2 garlic cloves and serrano chile with ½ cup water for1 min.
  3. Slice the mushrooms, finely chop other ¾ of onion & 1 clove garlic, remove seeds and slice guajillo and sauté all together in olive oil until golden.
  4. Add blended tomato mixture and cook for 5 min. Then add broth and simmer about 10 minutes.
  5. Add cotija cheese and herbs. Stir.
  6. Add tortilla strips and crumbled cotija cheese when serving.
  7. Garnish with a dollop or swirl of sour cream, avocado slices and cilantro.