Sopa azteca

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This classic recipe was given to me by my Mexican wife. Sopa Azteca is also commonly known as Sopa de Tortilla.

Ingedients: 4 large ripe red tomatoes, 1 clove of garlic, 1 onion, a little lard, 1 litre chicken stock, 2 heaped teaspoons of chicken stock powder, 1 sprig of epazote, 6 corn tortillas, 1/2 cup sour cream, crisp pork rind (chicharron), 1 pasilla chile, 1 ripe avocado

Serves four people.

Before making this delicious soup you will need to prepare the tortillas and pasilla chile. Take the corn tortillas and cut into strips about 1/4" wide, deep fry until crisp, drain and leave to cool. Fry the pasilla chile in hot oil for about 20 seconds, drain and leave to cool(if you want a spicy soup leave the seeds in, if not, slice open the chile before frying and scrape out the seeds).

To prepare the soup, take 4 ripe red unskinned tomatoes, a peeled clove of garlic, a quarter of a peeled onion and a little water (about 1/4 cup so that the ingredients blend well) and blend well to obtain a smooth consistency. Strain and carefully put the liquid in a frying pan with a little hot lard. Add the chicken stock, the powdered chicken stock and a sprig of epazote, bring the mixture to the boil and simmer for 10 minutes. Serve the soup in individual bowls, add a handful of tortilla strips, some wedges of freshly peeled avocado, some crumbled crisp pork rind, and crumble in a little of the pasilla chile. Float a dollop of cream on top and it's ready.

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