Its appearance dates back to ancient times, when the need arose to prepare softer foods to facilitate their digestion and chewing. It originated in pre-Hispanic times, in the state of Tlaxcala, Mexico. Tlaxcala means "Place where tortillas abound" or "Land of corn". With the abundance of corn in the region, the Mesoamerican people were able to adapt it, and since that time many foods in Mexico have been made with it, for example: tlacoyos, quesadillas, empanadas, tacos, enchiladas, chilaquiles, etc.

According to the legends of that time, it is said that the first tortilla was prepared by combining fresh corn with dried grains to satisfy an ancient Mayan king. In the year 10,000 B.C., three thousand years later, the residents of the Tehuacan Valley began to use containers made of stone to boil the corn that grew around them, it was little by little that they included tortilla as a main ingredient. It is also said that in the XVI century, the Spaniards arrived in Mexico, and that in fact they were the ones who brought the tradition of the soup, as well as the chickens and spices to make the broths.

Tortilla soup, also known as Aztec soup in some regions, is made from fried corn tortilla strips that are dipped in a broth of ground tomatoes with garlic and onion, seasoned with parsley and ground chiles de árbol, served with pieces of chile pasilla, chicharrón, avocado, cheese and cream.

INGREDIENTS

• 8 corn tortillas, cut into strips

• 1 block (340.g) extra-firm tofu, cubed

• 2 saladette (roma) tomatoes, medium

• ¼ white onion, chopped

• 1-2 chipotle peppers, marinated

• 1 Morita chile, dried, seeded

• 8 ½ cups vegetable broth

• 1 cup tomato puree

• 2 cloves Garlic

• 1 tsp Soy sauce

• 1 sprig Epazote

Garnish:

• 2 avocados cut in squares

• 3 Pasilla chiles

STEP BY STEP PREPARATION

Pre-heat your oven to 176°C (350°F).

2 Place the tofu and tortilla strips on a baking sheet covered with parchment paper. Bake for approximately 20 minutes, or until the tortillas are golden brown and crispy. Remove from oven and set aside for later use.

3 Meanwhile, boil water in a small saucepan and add the tomatoes. Boil gently for 3-4 minutes or until the tomatoes are tender and the skin begins to peel away from the tomatoes. Remove from the pot and set aside for later.

4 Add the cooked tomatoes, onion, garlic, morita chile, chipotle chile, tomato puree, soy sauce and 2 ½ cups of vegetable broth (hot) to a blender and process until smooth.

5 Heat a large saucepan over medium heat and add the tomato mixture, bring to a gentle boil for 2 minutes. Pour the remaining vegetable stock into the pot, add the epazote and baked tofu and simmer gently for 15 min. Season with salt and pepper.

6 Garnishes

7 In a comal over medium heat, toast the pasilla chile until golden brown, but be careful because it burns quickly. Cut into thin strips.

8 Remove the epazote from the pot and serve the soup in bowls.

9 Let everyone serve their own garnish. (tortillas, avocado, lime and pasilla chile).

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