Ranchera Soup

About this recipe

Rustic roasted tomato soup with fried tortilla strips, panela cheese and Mexican crema. Simple, straightforward and full of traditional Mexican flavour.

1. 1

   Roast the tomatoes, ¼ onion and 2 garlic cloves directly on a dry griddle until charred on the outside.

2. 2

   Blend the roasted vegetables with ½ cup water, salt and pepper. Do not strain - keep the texture.

3. 3

   Cut corn tortillas into strips and fry in hot oil until golden and crisp. Drain on kitchen paper.

4. 4

   In a pot, heat a little oil and pour in the tomato sauce. Fry over high heat for 5 minutes.

5. 5

   Add 1 litre of chicken stock or water, bring to the boil and cook for 10 minutes. Adjust salt.

6. 6

   Serve the soup in bowls, add the tortilla strips, cubed panela cheese and a drizzle of Mexican crema.

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