classy but trashy

While living in Mexico several years ago I was introduced to a number of local dishes and flavors which I’d never heard of and still rarely, if ever, encounter stateside. This week’s Classh Course, however, is a dish quite commonly found on many Mexican, TexMex and fusion menus throughout the Southwest and California: Tortilla Soup!

Talavera Tile

Casagrande is a restaurant in Garza Garcia, Mexico. My family could regularly be found eating at one of their Talavera tiled table tops and would frequently treat visitors for fresh regional fare. Located near the original campus of our school on Callè José Vasconcelos, my Spanish teacher was even known to bring the class there for a lesson in ordering food! On one such occasion, I ordered the Sopa de Tortilla. Having been vegetarian at the time, it was one of the few dishes which did not focus on some sort of meat (granted, the “caldo” was de pollo, but I was never squeamish about meat broths like I was the actual flesh). Now I know what you’re thinking, “But saraH, doesn’t tortilla soup have a ton of shredded chicken in it?” Not this one my friend. And, it being my first encounter with this type of soup, Casagrande’s Sopa de Tortilla has henceforth become the standard by which I judge all tortilla soups.

There is no corn in it. There is not a bean in sight. It does not come to the table like a huge bowl of nachos with some broth poured over and touted as “soup.” No no, the sopa I love is a much more delicate, personalized and intimate experience. The soup is served virtually naked.

Casagrande

It is a tomato and chicken based broth with a medium thickness to it. Chilies, onion and garlic cooked in add a kick of flavor and just the broth itself could be enjoyed as a meal. Now, the part that I love, the part that sets Casagrande’s soup so high above the rest is the three tiered tray which accompanies the soup. Piled high with sliced jalapeños, queso fresco, cilantro, avocado, crema and of course the requisite fried tortilla strips, I was instantly a sucker for this Do It Yourself food experience. You can imagine my horror and disappointment upon learning that this is definitely not the common definition of tortilla soup here on my home turf. Therefore, I’ve decided to create my own version of the soup of my memory:

“Sopa de Memoria”

Serves 6
Sopa

1 medium yellow onion, chopped

4 garlic cloves, thinly sliced

½ can of diced green chilies

¼ cup SmartBalance

1 12oz can tomato paste

2 quarts veggie or chicken broth**

Salt and pepper

-Heat SmartBalance in large skillet, add onion and garlic. Cook covered over med heat, stirring occasionally. At about 12 minutes, add the chilies and continue cooking and stirring for 3 minutes or until all SmartBalance is just cooked down DO NOT BROWN

-In a large pot, combine broth and tomato paste. Once thoroughly mixed add veggies, salt and pepper to taste.

-Simmer over medium heat, 20 minutes.

Tortilla strips

4 burrito size tortillas

Spray butter

Flavored salt

-Preheat oven to 375 degrees F

-Cut tortillas into approx ¾ inch wide strips of manageable length (approx 2.5 inches)

-Spread strips on a large baking sheet and thoroughly spray with butter.

-Shuffle strips and re-spray so they are well coated

-Bake 5 minutes, shuffle and spray once again

-Bake 5 more minutes until edges are just browned, remove, spray and sprinkle with salt (I use homemade chipotle salt)

Fixins

(use your favorites- these are some of mine!)

½ bushel cilantro, coarsely chopped

1 bunch green onions, chopped

1 small can sliced black olives

¼ head of purple cabbage, chopped

1 package queso fresco, crumbled

1 avocado, sliced or cubed

6 strips turkey bacon, cooked and sliced**

-Arrange on a large serving platter, in individual bowls or divided onto each guest’s plate for DIY soup customization! Remember, Tortilla strips go first, then pile away on top!

**Don’t use turkey bacon or chicken broth and you have a totally veggie soup!

See you next week for another Mexican delicacy Classh Course!