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SOPA DE TORTILLA
Tortilla Soup
Ingredients:
3 garlic cloves
½ onion chopped
3 diced fresh tomatoes
6 cups fresh or canned chicken broth
1 spring epazote
Oil, for frying
Salt and pepper
8-10 corn tortillas
2-3 chiles pasilla
2 avocados diced
1cup of Queso Panela Los Altos diced
½ cup of Crema Mexicana Los Altos
1 lb of crisp chicharrón, crumbled
How to cook:
Cut the tortillas in strips and fry them in oil until light golden. Sprinkle with salt. Set a side. Sauté garlic, onion and tomatoes. Bring mixture to a blender, add 1 cup of chicken broth and puree. Clean and cut the chiles into ½ in (1cm) rings, remove their seeds, fry in the
hot oil for about 1 minute or until crisp. Drain and set aside. In a 2-quart Pot, add oil and
fry the puree mixture, cook over medium heat until it simmers, season to taste. Add the remaining chicken broth, stir until well blended, cover and cook for another 5 minutes.
Five minutes before serving, reheat the soup and in a serving bowl pour 1 cup of hot
soup add fried tortilla strips, garnish each bowl of soup with a few chile rings, avocado,
and Queso Panela Los Altos and Crema Mexicana Los Altos.
Serves 6.
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QUESO PANELA CON OREGANO
Panela Cheese with Oregano
Panela is a fresh white cheese known for its versatility. It can be eaten alone, as a dessert with slices of ate (fruit paste) or in this flavorful way combined with oil and oregano. Queso fresco or a fresh mozzarella that is packaged with its whey can be substituted.
Ingredients:
1lb Queso Panela Los Altos or Queso Fresco Los Altos
6 cloves garlic, crushed
1/3 cup olive oil
½ cup corn oil
2 tablespoons ground oregano
How to cook:
Place the cheese in an earthenware or ovenproof dish. Pierce the outside of the cheese with a fork. In a small bowl, combine the garlic, olive oil, corn oil and oregano until they
are throrouhly blended. Pour over the cheese. Refrigerate, covered, for at least 4 hours, preferably overnight. During this time, baste the cheese with the oil 3 or 4 times. Preheat the oven to 350°F. Bake the cheese for 15 minutes or until slightly soft. Serve warm with crackers or sliced bolillos (hard bread rolls).