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La Golondrina Cafe Sopa de Tortilla

La Golondrina Cafe Sopa de Tortilla
Los Angeles Times

Dear SOS: The tortilla soup at La Golondrina Restaurant on Olvera Street in Los Angeles, with its crispy pork, avocado slices and chipotle peppers, would make a wonderful dish almost any night. Since I rarely visit the restaurant, would the ... Read more

Total time: 1 hour | Serves 6 to 8
  • Olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 3 large tomatoes, chopped
  • 2 cups chopped celery
  • 1 teaspoon dried oregano, crushed
  • 10 cups chicken or vegetable broth
  • 1 tablespoon canned chipotle peppers
  • Freshly ground pepper
  • 7 corn tortillas
  • 1/2 pound shredded Jack cheese
  • 1/4 cup chicharrones
  • 1 cup fresh salsa
  • Mexican crema
  • 1 avocado, peeled and chopped

Step 1Heat 2 tablespoons oil in large soup pot over medium heat. Add onion and garlic and saute until onions are tender but not browned, about 6 to 8 minutes.

Step 2Stir in tomatoes, celery and oregano. Add broth. Blend peppers with some of broth and return to soup. Bring to boil. Reduce heat and simmer 20 minutes. Add pepper to taste.

Step 3Cut tortillas in strips and fry over medium-high heat in about 1/2 inch hot oil 45 seconds. Drain thoroughly on paper towels.

Step 4When ready to serve, spoon soup into 6 or 8 heat-proof soup cups or bowls. Divide tortilla strips among soup cups. Place some cheese, chicharrones and salsa on top of strips. Place cups on sturdy baking sheet and broil about 6 inches from heat source until cheese melts, 3 to 4 minutes. Garnish with crema and avocado.

Note: Chicharrones are available at Latin markets.


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