Preparing Sopa Azteca: A Nutritious and Tasty Mexican Treat
Dive into the captivating world of Sopa Azteca, a mouthwatering Mexican starter adored globally! This recipe, straight from the heart of De La Tierra cooking school in Oaxaca, is an absolute must-try for any culinary enthusiast.
Descending through history, the exact origin of Sopa Azteca remains a mystery despite extensive research and speculations. One intriguing bit of lore connects this soup to the 44th President of the United States, Barack Obama, hinting at its impressive sustenance for epic three-pointers though concrete confirmation is elusive. What we can confirm, however, is that Sopa Azteca's superior taste has earned it a place on menus worldwide. The silky broth, smoky Pasilla chile, tender chicken, crunchy tortillas, and creamy avocado combine harmoniously, illuminating its global acclaim.
- Yield: 4 fulfilling portions
- Difficulty: Moderately challenging
- Total*: Approximately 1 hour
- Active*: Approximately 40 minutes
Ingredients (14)
- Vegetable oil for shallow frying
- 2 cloves garlic, peeled and left whole
- 1/2 small white onion, sliced
- 2 ripe tomatoes, roughly chopped
- 3 cups chicken stock
- 3 corn tortillas, cut into strips
- 6 dried pasilla chiles, stemmed, seeded, and flattened
- 6 oz shredded chicken*
- 3 oz queso fresco, diced*
- 1 large ripe avocado, diced
- 2 limes, halved
- Chopped cilantro
- 2 oz white onion, finely diced
- Salt
Instructions
- Heat a pan with enough oil (around 1cm depth) on medium flame until a tortilla strip sizzles when introduced. Fry half the tortilla strips until crisp and lightly golden, then drain on paper towels. Repeat for the remaining tortilla strips.
- Quickly fry the chile Pasilla in the same oil until it puffs up and changes color (about 5 seconds per side). Be cautious not to overcook as it may become bitter.
- Reduce the heat slightly, then add the onion and garlic and fry gently for 4-5 minutes until the onion becomes soft and translucent. Remove, let cool slightly, then whizz in a blender with the chopped tomatoes until smooth.
- Take 2 tablespoons of oil from the pan and heat it in a medium pot. Once heated, add the pureed tomato paste and fry, stirring consistently, until reduced by half. Add the chicken stock and bring to a boil. Season and simmer for 10 minutes.
- To serve, fill each bowl with the prepared garnishes of tortilla, chicken, chile Pasilla, queso fresco, and avocado. Set out a plate of the halved lime, chopped cilantro, and finely diced onion for the table. Pour equal portions of soup into each bowl and serve immediately.
- Notes: For the most authentic texture, poach 2 de-boned chicken thighs in the chicken stock for 40 minutes. Let cool, then slice or pull apart. If queso fresco is unavailable, a young cow's milk feta is a decent substitute.
- The smoky Pasilla chiles and tender shredded chicken in the Sopa Azteca recipe complement each other, showcasing the importance of proper ingredient pairing in nutrition and taste.
- Following the instructions, whizz the sliced onion, garlic, and chopped tomatoes together to create a smooth tomato paste that enriches the soup's nutritional profile.
- In addition to the dish's captivating flavor, learning the complex process of preparing the Sopa Azteca offers opportunities for improving both cooking techniques and understanding the role of ingredients in nutrition.
