Ready. Steady. Cook!
A smooth and flavoursome soup topped with crunchy pork crackle and crispy tortillas. A traditional meal for many in Mexico.
- Heat the oil on a fry pan to medium to high heat
- Cut 6 tortillas in thin strips, and fry till golden and drain on paper towels, set aside
- Cut into thin strips the 4th of the dried chillies, then fry In the same fry pan for a minute, place to drain with the tortilla crisps
- Blend the tomatoes with the soaked chillies, onion and garlic
- Pour a couple tbsp. of the oil in a pot on medium heat and pour the tomato mix with the stock into it, season, cover the pot and simmer for 10 minutes on low
- Place evenly across all serves the tortilla crisps on each plate, follow by avocado, fetta cheese and pork crackle
- Ladle the soup on each plate and garnish with crispy chillies
- Serve with a lime juice
1 pkt GoMex Diegos white or yellow corn tortillas
800g canned tomatoes
4 large pasilla chillies, 3 soaked deveined and seeded in hot water
3 cloves of fresh garlic
½ onion roughly chopped
3 cups of chicken stock
1 cup of preferred oil
salt and pepper to taste
2 avocados cut in cubes
½ cup of fetta cheese cubed
1 pkt pork crackle to garnish (optional)
1 lime cut into wedges to serve
Tip: Pasilla are long dry chillies full of flavour very low on heat, this makes the soup unique, can be substitute for 1 dried red chilli for tomato mix and 1 for frying if desired
