Developed by the expert team at Cinkō, The Bahamas’ first Kosher-certified restaurant, this soup is a fan-favorite on the menu of vibrant culinary homages to South America infused with bold Asian flavors. Made with roasted tomatoes, guajillo chiles and warm spices, this rich and smoky soup is a flavorful and festive addition to any table.
Contributed by Grand Hyatt Baha Mar, read more about their hotel here.
Homemade Tortilla Soup
Servings
4 Servings
Ingredients
- 5 guajillo chiles
- 1 small white onion
- 4 cloves garlic
- 3 plum tomatoes
- 1 teaspoon chipotle in adobo
- 200 grams corn tortillas
- 2 tablespoons olive oil
- Pinch dried oregano
- Black pepper to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Kosher salt to taste
- 6 cups chicken stock
- Garnish: fresh corn onions, avocado, crispy tortilla strips and cilantro
Instructions
- 1. Prep the Guajillo ChilesRemove stems and seeds from the guajillo chiles.
- Place chiles in a bowl and cover with boiling water.
- Let steep off the heat, covered, for 10 minutes until fully softened.
- Strain the chiles, reserving some of the soaking liquid.
- Make the Guajillo Purée
- Blend the rehydrated chiles with a bit of the soaking liquid until smooth.
- Add more liquid as needed to keep the blender moving.
- Pass the purée through a fine mesh strainer or colander. Set aside.
- Roast the Vegetables
- Peel and quarter the onions. Place on a sheet tray with whole garlic cloves.
- Roast at 400°F (200°C) for 15 minutes until onions are slightly charred and garlic is golden.
- Quarter the tomatoes, place on a separate tray, and roast at 400°F for 30 minutes until blistered and deep red.
- Make the Roasted Vegetable Purée
- Blend the roasted onions, garlic, tomatoes, and chipotle in adobo until smooth. Set aside.
- Fry the Tortillas
- Cut corn tortillas into quarters and deep-fry until golden brown and crispy. Drain and reserve.
- Build the Soup
- Heat a large soup pot with a bit of oil.
- Carefully add both the guajillo purée and the roasted vegetable purée. Stir to combine.
- Cook over medium heat for 10 minutes, stirring constantly.
- Season
- Add oregano, black pepper, cumin, paprika, and salt.
- Stir and cook for 1 more minute, being careful not to burn the spices.
- Simmer
- Add chicken stock and the fried tortilla pieces. Stir well and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Blend the Soup
- Remove from heat and blend the soup using an immersion (hand) blender until completely smooth.
- Return the pot to the stove and simmer for another 10 minutes, stirring frequently to prevent sticking.
- Optional: pass the soup through a fine strainer for an ultra-smooth finish.
- Serve
- Ladle hot soup into bowls and top with fresh corn kernels, diced onions, avocado slices, crispy tortilla strips, and fresh cilantro.
Thanks for bringing this to my attention, you are correct. It is a complex recipe and wasn’t written well. I fixed it and made it more clear.
This recipe sounds interesting, but it's far from ready-for-primetime! There are so many issues: out-of-sequence ingredients list, out-of-sequence procedures, missing quantities, possible missing ingredients, etc.
I suggest that you have someone who's good at editing recipes go through this and rework it. Please let me know when that's been done.