Mexican soup recipes

• Neither silly nor good: just what I am

Published: 01/19/2011 - Updated: 09/30/2018

• Author: Nayeli Reyes

Soups are one of the favorite dishes in all seasons but in winter, they tend to be the favorite and most popular. So to help you to have variety, we give these Mexican soup recipes that are a delight as well as nutritious and easy to prepare. If there are any ingredients you can’t find in the town where you live, you can substitute it.

Corn tortilla Soup

Ingredients

• 15 corn tortillas
• 3 ripe tomatoes
• ½ medium white onion
• 2 cloves of garlic
• 2 sprigs of epazote
• 6 cups of chicken broth
• 3 dried red peppers
• 5 ounces of diced cheese
• 1 avocado, diced
• Corn oil, leftover from frying the tortillas
• Salt, white pepper and seasoning to taste

Preparation

1. Cut the tortillas into strips and fry in corn oil (or sunflower, because it is less strong than olive oil) until golden brown.
2. Lightly toast one of the dried peppers in a skillet pan over low heat. Remove from heat, scrape seeds, and put to soak in warm water for 15 minutes.
3. Put in the blender a little water, soaked pepper, tomato, garlic and onion and grind. In a casserole, we put a tablespoon of oil and when it’s hot, add the mixture of the blender, previously strained for the sauce to get smooth.
4. Add the epazote and let cook a little more.
5. When the tomato changes color, about 10 minutes, add the chicken broth and season to taste with salt, white pepper and bouillon powder.
6. Let the broth simmer for about 15 minutes and meanwhile, fry in oil the other two peppers cut like earrings (with scissors will be very easy) trying to remove the seeds. When they get brown, remove them from the oil and drain on paper towels.
7. Garnish each plate with the earrings of peppers, avocado cubes and brown sugar.

NOTES: The herb epazote is a typical in Mexican cuisine, it has a strong and hard to describe flavor, with an aroma that can be equated with lemon, salt or mint. It could be replaced with cilantro, if not found, but the taste is quite different.

Squash flower Soup

Ingredients (4 servings)

• 5 rolls of pumpkin flower
• 2 cups of chicken or vegetable broth
• 1 tomato
• 1 slice of onion
• 1 clove of garlic
• 1 pinch of black pepper
• Butter
• Salt

Procedure

1. Clean the flower using only the petals and reserve. Blend the tomato, onion and garlic in blender, fry with butter on the fret (container) for soup, as this is seasoned.
2. Add a pinch of black pepper and broth or 2 cups of water. When it boils, add the flowers, cover about 5 minutes and off.

Corn Soup

Ingredients

• 4 shelled corn
• 3 ripe tomatoes
• 1 / 2 onion
• 6 long peppers
• 2 cloves of garlic
• 1 sprig of epazote
• 1 liter of broth
• Salt to taste

Preparation

1. Obtain a cream by processing tomatoes, garlic and onion. In a skillet add about 400 grams of butter, add corn kernels when the butter is hot and fry until they turn transparent.
2. Incorporate the cream of tomatoes. When it boils, pour the broth and epazote. Wait and include peppers and salt. Serve when the corn is tender.

Lime Soup

Ingredients (4 people)

• 2 limes
• 1 orange
• 1 grapefruit
• 2 onions
• 2 garlic cloves
• 1 liter of broth
• 8 tomatoes
• 1 pinch of oregano
• 1 pinch of ground cumin
• 1 fresh jalapeno pepper
• 1 tablespoon of cilantro
• Strips of corn tortilla or crunchy nachos
• Oil
• Salt

Procedure

1. Peel and chop very fine one of the onions and set aside. Cut the other onion in half, unpeeled. Throw away the heads of garlic but do not peel the cloves. In a heavy bottomed pan, roast, without oil, garlic and onion, unpeeled, until they are golden brown and the skin opens, toast.
2. In another large pot with a little oil, sauté the chopped onion. Add broth, bring to a boil, cover and let simmer a few minutes. Peel the roasted onion and garlic, and add to skillet along with diced tomatoes, oregano, cumin and pepper. Bake for 15 minutes.
3. Grate 1 teaspoon of grapefruit, 1 orange and 1 lime, and add to skillet. Season and cook a couple of minutes. Remove from heat and add orange juice, grapefruit juice, lime juice and pulp, cut into cubes. Serve in bowls and garnish with finely chopped cilantro and crispy tortilla or nachos.

NOTES: Mexican lime is sweet. So, if you do not have a sweet lime, add a teaspoon brown sugar when cooking.

• Nayeli Reyes

  Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.