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Tricolor curd cream
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Mexican tortilla soup
Cooking
Step 1
Rub the tomatoes with juice through a sieve into a saucepan. Put on medium heat, cook 10 minutes.
Step 2
Peel the garlic. Cut hot pepper in half, remove seeds. Heat the pan, put garlic cloves, hot pepper and black peppercorns on it. Fry, stirring, 2 minutes. Transfer to a serving dish, let cool slightly, then transfer to a blender and puree. Add tomatoes, oregano, cumin and beat until smooth. Pour into a saucepan.
Step 3
Place the tortillas in the same pan. Fry, pressing with a spatula, for 2 minutes. from each side. Remove from heat, cool slightly, then break into small pieces.
Step 4
Add corn oil to the saucepan with the tomato paste. Cook, stirring occasionally, 5 minutes. Pour in 4 cups of water, add the finely chopped potatoes and bring the soup to a boil. Cook 10 min.
Step 5
Add beans and corn. Cover with a lid, cook for another 5 minutes. Before serving, add tortilla pieces.
Ingredients
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