DONA CHOLITA

Name: DONA CHOLITA
Ingredients: 3 whole chiles guajillos (dried chiles); 2 cups of hot water, or enough to cover the chiles; 1/2 kg of ripe tomatoes; 1 large clove of garlic; 1/4 of an onion, in Mexico we use White onion; 3 tablespoons oil; 6 fried corn tortillas , shallow fry the whole tortilla (This is a great way to use old dried out tortillas); 3 cups chicken or vegetable stock; 3 pinches of epazote (A commonly used dried herb in Mexico, if you can’t find it use dried oregano); 1 1/2 cups of fried corn tortilla strips (cut old tortillas into strips and shallow fry); 250g fresh feta cheese, cut in cubes or coarsely crumbled; 1 chile pasilla cut in strips and lightly fried, they should be slightly crispy; 1 avocado cut in slices; Sour cream; Dry fry the chiles over a medium heat for 30-60 secs, just until they soften (you don’t want to over cook them as they will get bitter). Clean the stem, seeds and veins out.; Boil the chiles in just enough water to cover them, for 20 mins. They should be soft.; Blend together chiles (including the water), tomatoes, garlic, onion, break the fried tortillas into the blender and add the stock. Blend until smooth.; Serve in a bowl and garnish with fried tortilla strips, fresh crumbled feta cheese, fried chile strips, avocado slices and a good dollop of sour cream.

www.donacholita.com.au

Experience the rich flavor of Sopa de Tortilla, made with dried chiles, tomatoes, and fried tortillas. A delicious way to use up old tortillas as a starter or main course.

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Ingredients

3 whole chiles guajillos (dried chiles)
2 cups of hot water, or enough to cover the chiles
1/2 kg of ripe tomatoes
1 large clove of garlic
1/4 of an onion, in Mexico we use White onion
3 tablespoons oil
6 fried corn tortillas , shallow fry the whole tortilla (This is a great way to use old dried out tortillas)
3 cups chicken or vegetable stock
3 pinches of epazote (A commonly used dried herb in Mexico, if you can’t find it use dried oregano)
1 1/2 cups of fried corn tortilla strips (cut old tortillas into strips and shallow fry)
250g fresh feta cheese, cut in cubes or coarsely crumbled
1 chile pasilla cut in strips and lightly fried, they should be slightly crispy
1 avocado cut in slices
Sour cream
Dry fry the chiles over a medium heat for 30-60 secs, just until they soften (you don’t want to over cook them as they will get bitter). Clean the stem, seeds and veins out.
Boil the chiles in just enough water to cover them, for 20 mins. They should be soft.
Blend together chiles (including the water), tomatoes, garlic, onion, break the fried tortillas into the blender and add the stock. Blend until smooth.
Serve in a bowl and garnish with fried tortilla strips, fresh crumbled feta cheese, fried chile strips, avocado slices and a good dollop of sour cream.