Tortilla Soup with Guajillo Chilli

Details

• Author: CuisineSavvy
• Cuisine: Mexican
• Course: Starter
• Servings: 5
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Diet: Vegan
• Categories:#soup#Mexican#tortilla#guajillo#spicy#comfort food#weeknight#gluten-free

Nutritional Values

This soup is naturally low in saturated fat and rich in fibre from the corn tortillas, tomatoes and avocado. Guajillo chillies provide a dose of antioxidants, and avocado contributes heart-friendly monounsaturated fats. The tofu adds a useful hit of plant protein to make the bowl genuinely satisfying. Suitable for gluten-free diets provided the stock and tortillas are certified gluten-free. Contains soya (tofu).

Not available.

Tortilla Soup with Guajillo Chilli

Deep, smoky guajillo chillies blended with fire-roasted tomato and warm spices make a broth that is rich, earthy and gently fiery — ladled over shatteringly crisp corn tortilla strips and finished with creamy avocado and a bright squeeze of lime. It looks as vivid as it tastes, with rust-red broth pooling around golden tortilla shards. A generous, warming bowlful that is just as welcome on a midweek evening as it is at a weekend table with cold Mexican lager alongside.

Ingredients
[ ] 5 dried guajillo chillies, stemmed and seeded
[ ] 4 ripe red tomatoes
[ ] 1 garlic clove, peeled
[ ] ¼ white onion, roughly chopped
[ ] 1 whole clove
[ ] 1 pinch dried oregano
[ ] 1 tablespoon neutral cooking oil, plus extra for frying
[ ] 1 litre good-quality vegetable stock
[ ] 10 corn tortillas, cut into thin strips
[ ] Salt and freshly ground black pepper, to taste
[ ] 1 ripe avocado, diced
[ ] 1 handful firm tofu, cut into small cubes (in place of queso fresco)
[ ] 1 lime, cut into wedges

Instructions
[ ] 1. Place a dry frying pan over a medium heat. Add the guajillo chillies and press them flat against the pan for 10–15 seconds per side until they darken slightly and smell fragrant — do not let them scorch, or the broth will taste bitter.
[ ] 2. Transfer the toasted chillies to a heatproof bowl, cover with boiling water, and leave to soak for 10 minutes until completely soft. Drain, reserving a small splash of the soaking water.
[ ] 3. In the same dry pan, cook the tomatoes over a high heat, turning occasionally, until their skins are blistered and blackened in patches, about 5–6 minutes. Set aside.
[ ] 4. Place the drained guajillo chillies, charred tomatoes, garlic, onion, whole clove, oregano, and a splash of the reserved soaking water into a blender. Blend on high until completely smooth.
[ ] 5. Pass the blended mixture through a fine-mesh sieve into a jug, pressing the pulp with a spoon to extract as much liquid as possible. Discard the solids.
[ ] 6. Heat the tablespoon of oil in a large saucepan over a high heat until shimmering. Pour in the blended chilli mixture all at once — it will spit and sizzle. Fry, stirring frequently, for 3–4 minutes until the sauce darkens a shade and smells toasty.
[ ] 7. Pour in the vegetable stock and stir well to combine. Bring to the boil, then reduce to a gentle simmer and cook for 10 minutes. Season generously with salt and black pepper.
[ ] 8. While the broth simmers, pour enough oil into a small frying pan to reach a depth of about 1 cm and heat over a medium-high flame. Fry the tortilla strips in batches for 1–2 minutes until golden and crisp. Drain on kitchen paper and season with a little salt.
[ ] 9. Pat the tofu cubes dry with kitchen paper. In the same frying pan with a little residual oil, fry the tofu cubes over a medium-high heat for 2–3 minutes, turning, until lightly golden on the outside. Season with a pinch of salt.
[ ] 10. Divide the crisp tortilla strips among five warmed bowls. Ladle the hot guajillo broth over the top. Finish each bowl with diced avocado and the golden tofu cubes. Serve immediately with lime wedges on the side for squeezing over.

https://www.cuisinesavvy.com/recipe/tortilla-soup-with-guajillo-chilli