Smoked Tortilla Soup with Pork Cracklings and Cream
A sophisticated take on the classic Mexican Tortilla Soup. A deep, charred broth made from Guajillo and Pasilla chilies serves as the canvas for blue and yellow corn tortilla strips, crispy pork cracklings, and fresh avocado cubes. Topped with a dollop of Greek yogurt cream infused with fresh lime zest. A true umami experience.
Free, no account needed.
Did you cook it? Add your photo
So it lives in your cookbook with your story, not mine.
Add my photo
75 min
Medium
Mexicana Tradicional
3 servings
The story behind
Tortilla soup is, for many of us in Morelos, the heart of home cooking. This 'smoky' version comes from charring the ingredients until they release that wood-fired aroma we love so much. I remember that on cool afternoons, the sound of the pork rinds crackling as they hit the hot broth was the official announcement that lunch was ready. It's a dish that perfectly balances crunch, creaminess, and spice.
Instructions
-
1Tortilla Preparation: Cut the corn tortillas into thin strips. Fry in hot vegetable oil until golden and crispy. Drain on paper towels and set aside.
-
2Broth Preparation: Char the guajillo and pasilla chilies. Seed them and rehydrate in hot water. Blend the chilies with the chicken broth until perfectly smooth.
-
3Filter and Cook: Strain the chili mixture into a pot. Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally until slightly thickened. Season with salt and pepper to taste.
-
4Add Floating Garnishes: Incorporate the fried tortilla strips, pork cracklings, and avocado cubes into the hot broth.
-
5Prepare Cream: Mix the Greek yogurt with half of the lime zest. Season with a pinch of salt if desired.
-
6Plating: Serve the hot soup in three individual bowls.
-
7Final Touch: Place a dollop of cream on the side, sprinkled with the remaining fresh lime zest.
-
8Garnish: Arrange three large fried tortilla shards vertically, rising out of the broth.
-
9Chef's Tip: For a professional look, ensure the vibrant color contrast between the red soup, white cream, and green avocado pops, using the lime zest for a fresh, appetizing citrus hit.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account