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Sopa de Tortilla / Tortilla Soup, 1913

November 19, 2010

 La cocinera poblana, o, El libro de las familias : novisimo manual práctico de cocina española, francesa, inglesa y mexicana, higiene y economía doméstica : contiene cerca de 2,000 fórmulas de ejecución sencilla y fácil : tratados especiales de pastelería, confitería y repostería, diversas recetas y secretos de tocador y medicina doméstica para conservar la salud y prolongar la vida. México : Herrero Hermanos, Sucesores, 1913. Pp. 17.  

A hot bowl of Tortilla Soup  is perfect for warming up on a chilly November evening, and this version is topped with  ancho chiles and epazote for a little extra heat and bite!
Also known as pigweed or Mexican tea, epazote is sometimes mis-judged to be merely a garden pest.  However, contianing compounds that act as a natural anti-gas agent, it’s a perfect compliment to black bean recipes, and in other dishes it can be used to provide a unique pungency.  Read more about Epazote at Gourmet Sleuth(

Original Recipe/Receta Original:

46. Sopa de Tortilla

Se pone a quemar manteca con tres dientes de ajo machacados, y allí se fríe la tortilla hasta que quede tiesa.  Luego se saca la tortilla, se fríen jitomates y cebolla picada, se vuelve a echar allí la tortilla con caldo suficiente, una rama de epazote y unos pedazos de chile ancho por encima.

Translated Recipe/Receta Traducida:

46. Tortilla Soup

46. Tortilla Soup.  Heat lard to a high heat, with three crushed cloves of garlic, and then fry the tortilla till stiff.  Then, remove the tortilla.  Fry some tomatoes and chopped onion, and then add the tortilla again, along with enough broth to cover it, along with a sprig of epazote and some pieces of ancho chile.

Image Credit

Voekler, T. Dysphania ambrosioides (L.) Mosyakin & Clemants. July 5, 2008.  Accessed Nov. 19, 2010.

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