La Golondrina Cafe Sopa de Tortilla
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 chef please share the recipe?
B. Simmer
Thousand Oaks
Dear B.: Here is is, from owner Vivien Consuelo de Bonzo. Thanks for asking.
Heat 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.
Stir 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.
Cut tortillas in strips and fry over medium-high heat in about 1/2 inch hot oil 45 seconds. Drain thoroughly on paper towels.
When 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.
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