Pairs well with Mexican Tortilla Soup (Adapted for Spain)
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Mexican Tortilla Soup (Adapted for Spain)
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A traditional Mexican tortilla soup adapted with locally available ingredients in Spain, featuring roasted tomato, onion, garlic, and sweet non-spicy dried red chilies, blended and simmered with broth, served with crispy fried tortilla strips, soy-based protein, avocado, vegan cream, fresh cheese substitute, cilantro, and lime.
00:50:00 total
Serves 4
medium
Soup
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Ingredients
- tomato - watch the video to see (roasted with onion and garlic)
- onion - watch the video to see (roasted with tomato and garlic)
- garlic - watch the video to see (roasted with tomato and onion)
- oil - watch the video to see (for roasting and frying, olive oil or neutral oil)
- dried red chili peppers - watch the video to see (adapted substitute for guajillo chili, toasted and rehydrated)
- boiling water - watch the video to see (to rehydrate chilies)
- vegetable broth - watch the video to see (or chicken broth traditionally used)
- cumin - to taste (ground, to season soup)
- salt - to taste (to season soup)
- oregano - to taste (Greek Mediterranean oregano as substitute for Mexican oregano)
- corn tortillas - watch the video to see (cut into thin strips for frying or baking)
- soy-based vegetable protein (e.g., yuba) - watch the video to see (optional protein substitute for chicken)
- avocado - watch the video to see (for garnish)
- vegan cream - watch the video to see (substitute for Mexican cream)
- fresh cheese substitute - watch the video to see (substitute for cotija cheese)
- cilantro - watch the video to see (chopped, for garnish)
- lime - watch the video to see (cut into wedges for squeezing over soup)
Instructions
- Roast vegetables: Place tomato, onion, and garlic with a little oil on a tray and roast in the oven at 220°C for 30-35 minutes until softened and slightly charred.
- Toast and rehydrate chilies: Toast dried red chilies in a pan over medium-high heat for a couple of minutes, turning to avoid burning. Then pour boiling water over them to rehydrate and release flavor.
- Blend soup base: In a powerful blender, combine the roasted vegetables, rehydrated chilies (remove stems), a couple of ladles of chili soaking water, and vegetable or chicken broth. Blend until smooth with no lumps.
- Cook soup: Heat oil in a large pot over medium heat. Pour in the blended soup base. Season with cumin, salt, and oregano. Bring to a boil, then reduce heat to medium-low and simmer for at least 15 minutes.
- Prepare toppings: Cut some reserved chilies into thin strips and fry until golden brown. Cut corn tortillas into thin strips and fry in neutral oil until golden and crispy, draining excess oil on paper towels. Sauté soy-based protein in oil until cooked and browned.
- Assemble soup: Ladle soup into bowls. Add fried tortilla strips, fried chili strips, sautéed protein, slices of avocado, a dollop of vegan cream, and sprinkle fresh cheese substitute and chopped cilantro on top. Finish with a splash of lime juice.
