Aztec Soup Recipe

Aztec soup is a dish that undoubtedly belongs to Mexican cuisine.

It is characterized by a spicy flavor that blends perfectly with avocado on the palate. In this way, we also obtain a balance between the liquidity of the broth and the smoothness and lightness of the avocado.

However, the most striking feature of the Aztec soup is its presentation : the surface is decorated with some strips of corn tortilla and, in the center, a couple of tablespoons of heavy cream are added.

The Aztec soup is said to date from pre-Hispanic times, specifically from Tlaxcala, a region of Mexico well known for its abundance of corn crops since time immemorial.

In fact, Tlaxcala means ‘land of corn’ in the indigenous language. Of course, with the arrival of the colonizers, new ingredients were introduced and, over time, the Aztec soup was enriched until it became what we know today.

The recipe that we are going to share next is made in a short time.

It will not take you more than half an hour, so it is worth preparing it for both a quick lunch and a dinner.

On the other hand, it does not have any kind of difficulty, since it does not require any particular technique.

Ingredients to make an Aztec soup

• 1 small garlic
• 30 pasilla chili peppers
• 2 large onions
• 2 tablespoons cup of water (30 ml)
• Seasonings: salt and pepper
• ¼ glass of heavy cream (50 g)
• 2 large avocados
• 2 cups of chicken broth (500 ml)
• 1 glass of vegetable oil (200 ml).
• ½ cup of panela cheese (150 g)
• 50 large tomato chiles
• 1 package of 10 corn tortillas
• Optional: oregano, parsley, coriander, tomato, lard, lemon juice.

Preparation

1. Julienne the tortillas. Make sure you have long, thin strips.
2. In a pan previously greased with a little vegetable oil, fry the tortilla strips.
3. Once you have them ready, place them on a plate with absorbent paper to remove the excess oil. Reservation.
4. Besides, you must cut the onion, chili peppers and garlic into small pieces. Next, with the help of a blender, process the onion pieces, chilies and garlic with a little water. You will get a liquid sauce.
5. Take the sauce to the pan where you fried the tortilla strips. Add a little more oil and cook over medium heat for a few minutes. Don’t stop stirring from time to time. After about 5 or 6 minutes you can add the broth and continue stirring.
6. Once the sauce is ready, proceed to season with salt and pepper (you can only use black or all three peppers). Turn off the heat and let it sit for a moment.
7. Peel and dice the avocado into small cubes.
8. Serve the broth and add the tortilla strips, avocado cubes and heavy cream. You already have your Aztec soup, enjoy it!
9. In case you have decided to add the optional ingredients, you must bear in mind that these must be blended together with the onion and chilies according to step number 3. It should be noted that the lard will make the soup thicker. At the end of everything, you will add the lemon juice (1 tablespoon is enough per plate).

Note: instead of frying the tortilla strips, you can bake them at 180 ºC for a few minutes or until they are golden brown and crisp.

On the other hand, to make the broth taste even more authentic, you can grill the ingredients before starting with the preparation of the Aztec soup itself. This will depend on how much time you have and the flavor you want to achieve.

Possible side dishes for the Aztec soup

• Pita bread
• Casabe
• Chopped bacon
• Toasted pork rinds
• White cheese (grated or cubed)

The Aztec soup is a dish mainly full of proteins and lipids, so it has a great energy contribution.

For this reason it is an excellent option to eat during the winter months. The best part is that it will help you warm up quickly.

And now that you already know all the possible companions with which you can serve it, you have no excuse not to enjoy it.

Go ahead and try this Mexican delicacy!