Pescatarian Sopa de Tortilla (Pueblan-Style Tortilla Soup)
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Learn more →Ingredients
4 servings
For the soup base
- 3 dried chile pasilla peppers (about 1 oz), stems and seeds removed
- 4 medium roma tomatoes (about 1 lb), halved
- 4 cloves garlic, unpeeled
- ½ medium white onion, cut into 2 wedges
- 2 tbsp vegetable oil, divided
- 6 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tsp dried mexican oregano
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
For the tortilla strips
- 8 corn tortillas (6-inch), cut into ½-inch strips
- ⅓ cup vegetable oil
- ¼ tsp salt
For serving
- ½ cup mexican crema or sour cream
- 3 oz queso fresco, crumbled
Ingredient noteSome cheeses are made with animal rennet. Look for labels that say "vegetarian rennet," "microbial rennet," or "vegetarian-friendly."
- 1 ripe avocado, pitted, peeled, and diced
- ¼ cup fresh cilantro leaves (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Heat a comal or dry large skillet over medium-high heat. Add the dried chile pasillas and press them flat with a spatula for 10–15 seconds per side until they darken slightly and smell toasty — do not let them blacken or they will turn bitter. Transfer to a bowl, cover with 1 cup of boiling water, and soak for 15 minutes until softened and pliable. Reserve the soaking liquid.
- 2
While the chiles soak, place the tomato halves cut-side down, onion wedges, and unpeeled garlic cloves on the same comal or skillet over medium-high heat. Cook undisturbed for 4–5 minutes until the tomatoes are charred and softened on the cut side, then turn everything and cook another 3–4 minutes until the skins are blistered and the onion is lightly charred at the edges. Peel the garlic once cool enough to handle.
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