Tortilla soup

Tortilla soup

By
From
Hungry For That
Serves
4
Photographer
Lauren Bamford

Ingredients

Quantity Ingredient
80ml cottonseed or canola oil
4 Corn tortillas, cut into strips
1/2 brown onion, chopped
5 garlic cloves, crushed
1/2 teaspoon salt
1/2 fresh or dried habanero chilli, (optional) (see recipe note)
1/2 teaspoon ground cumin
1 litre chicken stock
1kg chicken wings, tips removed
avocado, chopped, to serve
pineapple, grilled, to serve
corn kernels, steamed, to serve
roast potato cubes, to serve
coriander leaves, chopped, to serve
parmigiano reggiano, grated, to serve

Fire-roasted salsa roja

Quantity Ingredient
1kg roma tomatoes, halved
1 red onion, quartered
1 habanero chilli
1 garlic clove, peeled
1 lime, juiced
1 tablespoon white vinegar

Method

  1. To prepare the salsa, preheat a woodfired oven, barbecue or regular oven to 180°C. Roast the tomatoes with the onion in a roasting tin for 1 hour, occasionally giving the tin a bit of a shake.
  2. Use gloves to handle the habanero. Remove the stem and slice the chilli in half lengthways. If you like your salsa really hot, use the whole thing; if you prefer it more mild, just go for half or a quarter. Add the habanero to the roasting tin with the garlic and roast for another 30 minutes.
  3. When the tomatoes are nice and soft with some charred spots, remove the roasting tin from the oven and let cool. Blitz the roasted vegetables in a food processor or with a hand-held blender until smooth. Strain the mixture into a bowl, using a wooden spoon to push it through a sieve. You will be left with a fair bit of pulp in the sieve – add a bit of pulp to the strained mixture, depending on how thick you like your salsa, and discard the rest of the pulp. Stir in the lime juice and vinegar to balance the flavour.
  4. Preheat the oven to 220°C.
  5. Heat the oil in a large saucepan over a high heat. Fry the tortilla strips for 1 minute, or until crispy. Remove the strips and set aside.
  6. Lower the heat to medium and let the oil cool slightly. Sauté the onion with the garlic for 2–3 minutes, or until translucent. Add the salsa roja, the salt and the habanero chilli, if using, and cook for 5 minutes. Add the cumin and the chicken stock and bring to a simmer. Reduce the heat to low and cook for 40 minutes, or until the tomatoes become really pulpy.
  7. Meanwhile, roast the chicken wings in a roasting tin for 25 minutes, or until the wings are a dark golden brown and the chicken is cooked through. Strip the chicken meat from the bones, shred it into smaller pieces and keep warm until ready to serve.
  8. To serve, strain the soup and divide into serving bowls. Add some of the chicken, avocado, pineapple, corn and potatoes as desired, scatter over the coriander and Parmigiano Reggiano and top with the crispy tortilla strips.

Note

  • You can get dried habanero chillies from South American food stores.
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