Pasilla Mango Tortilla Soup

Pasilla Mango Tortilla Soup Recipe - Authentic Mexican Cuisine

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

This Pasilla Mango Tortilla Soup is a delicious and flavorful dish that combines the smoky heat of pasilla chiles with the sweetness of ripe mango. The crispy tortilla strips add a satisfying crunch to each bite, while the creamy avocado and tangy lime juice provide a refreshing contrast. This soup is perfect for a cozy night in or for entertaining guests with a unique and impressive dish.

History

The origins of this recipe can be traced back to traditional Mexican cuisine, where pasilla chiles are commonly used to add depth and complexity to soups and stews. The addition of mango in this recipe adds a tropical twist to the classic flavors, creating a unique and modern take on a traditional dish.

Ingredients

6 dried pasilla chiles
1 qt (946 ml) chicken broth
12 corn tortillas, cut into strips
0.5 cup corn oil
0.5 cup chopped cilantro
1 small onion, chopped
1 tsp sea salt
1 tsp freshly ground pepper
3 garlic cloves, chopped
1 large avocado, peeled and sliced
2 tbsp fresh lime juice
1.5 cup ripe mango, peeled and diced
1.5 cup fresh tomatoes, diced
1 cup crumbled panela or feta cheese
cilantro sprigs for garnish

How to prepare

In a small dry skillet, toast the pasillas over medium-high heat, turning frequently, for 3 minutes.
When cool enough to handle, remove the stems, break open, remove the seeds, and crumble the pasillas.
Place about a third of the pasillas in a small bowl and set aside. Reserve the remaining pasillas.
In the same skillet, heat about 0.75 inch of oil.
Add the tortilla strips in several batches and fry until crisp and golden. Drain on paper towels. Pour off all but about 2 tbsp of oil.
In a food processor, combine the reserved pasillas, onion, garlic, mango, and tomatoes.
Add the blended mixture to the reserved oil in the skillet and cook over medium-high heat for 3 to 4 minutes.
Transfer the mixture to a large saucepan. Add the broth and bring to a boil. Simmer for 20 minutes.
Stir in the cilantro.
Season to taste with salt and pepper.
To serve, place a handful of tortilla strips in each soup bowl. Pour the hot soup over the tortillas, top with cheese and avocado. Alternatively, place the remaining pasillas, avocado, and cheese separately to be added as desired.

Variations

Add cooked chicken or shrimp for a protein boost.
Substitute the mango with pineapple or papaya for a different tropical flavor.
Use queso fresco or cotija cheese instead of panela or feta for a different texture.

Cooking Tips & Tricks

Be sure to toast the pasilla chiles before using them in the soup to enhance their flavor.

- Frying the tortilla strips until crisp will ensure they hold up well in the hot soup.

- Adjust the amount of pasilla chiles to suit your desired level of spiciness.

- Garnish the soup with fresh cilantro and additional toppings like crumbled cheese and avocado for added texture and flavor.

Serving Suggestions

Serve this soup with a side of warm cornbread or a fresh green salad for a complete and satisfying meal. Garnish with additional cilantro and lime wedges for a burst of freshness.

Cooking Techniques

Toasting the pasilla chiles before using them in the soup will enhance their flavor.

- Frying the tortilla strips until crisp will ensure they hold up well in the hot soup.

- Blending the mango and tomatoes together creates a smooth and creamy base for the soup.

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian version of the soup.

- Substitute corn oil with vegetable oil or olive oil for a healthier option.

- Use any type of cheese you prefer, such as cheddar or Monterey Jack, in place of panela or feta.

Make Ahead Tips

The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve the soup in individual bowls garnished with a swirl of crema or sour cream, a sprinkle of chopped cilantro, and a wedge of lime on the side. Arrange the avocado slices and cheese on top for a visually appealing presentation.

Pairing Recommendations

Pair this soup with a crisp and refreshing white wine, such as a Sauvignon Blanc or a Riesling. For a non-alcoholic option, serve with a chilled hibiscus tea or agua fresca.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 5g

- Sugars: 9g

Fats

- Total Fat: 18g

- Saturated Fat: 4g

- Trans Fat: 0g

Proteins

- Protein: 7g

Vitamins and minerals

Vitamin A: 25%

- Vitamin C: 45%

- Calcium: 15%

- Iron: 10%

Alergens

Contains dairy (cheese)

Summary

This Pasilla Mango Tortilla Soup is a well-balanced dish that provides a good source of carbohydrates, healthy fats, and protein. It is also rich in vitamins A and C, making it a nutritious and satisfying meal option.

Summary

This Pasilla Mango Tortilla Soup is a flavorful and satisfying dish that combines the smoky heat of pasilla chiles with the sweetness of ripe mango. The crispy tortilla strips, creamy avocado, and tangy lime juice add layers of texture and flavor to this unique and delicious soup. Serve it with your favorite toppings and enjoy a taste of Mexico in every spoonful.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day, and I found myself browsing through an old cookbook that had been sitting on my kitchen shelf for years. As I flipped through the pages, a recipe for Pasilla Mango Tortilla Soup caught my eye. The combination of flavors intrigued me - the smoky pasilla peppers, the sweet mango, the crunchy tortilla strips. I knew I had to try it.

I had never cooked with pasilla peppers before, but I was determined to learn. I asked around and eventually found a local farmer who grew them. He was kind enough to give me a few fresh peppers to try out in my soup. As I held them in my hand, I could smell their earthy aroma, and I knew they would add a depth of flavor to the dish.

Next, I needed to find the perfect mango. I remembered a friend of mine who had a mango tree in her backyard. I called her up and she invited me over to pick some ripe mangoes. As I plucked the fruit from the tree, I could feel the sun-warmed skin and smell the sweet fragrance. I knew these mangoes would be the perfect addition to my soup.

With all my ingredients gathered, I headed back to my kitchen to start cooking. I chopped the pasilla peppers and sautéed them in a hot pan until they were fragrant. I added in some diced onions and garlic, letting them soften and release their flavors. Then, I poured in some chicken broth and let the mixture simmer, allowing the flavors to meld together.

Next, I peeled and diced the mango, adding it to the soup along with some lime juice for a bit of brightness. I let the soup simmer for a while longer, tasting and adjusting the seasonings until it was just right. Finally, I fried up some corn tortilla strips to sprinkle on top, adding a crunchy texture to the dish.

As I sat down to enjoy my first bowl of Pasilla Mango Tortilla Soup, I was overwhelmed by the complex flavors that danced on my taste buds. The smoky pasilla peppers paired perfectly with the sweet mango, creating a harmony of flavors that I had never experienced before. The crunchy tortilla strips added a satisfying crunch, making each bite a delight.

I couldn't believe that I had created such a delicious dish from a simple recipe in an old cookbook. I felt a sense of accomplishment and pride in my cooking skills. I knew that this recipe would become a staple in my repertoire, one that I would share with friends and family for years to come.

And so, that is how I learned to make Pasilla Mango Tortilla Soup - a dish that has become a favorite in my household, a dish that brings warmth and comfort with every spoonful. Cooking is a journey of discovery, and this recipe has opened my eyes to the endless possibilities that lie within the pages of a cookbook. I am grateful for the farmers, friends, and flavors that have inspired me along the way. Cooking truly is a labor of love, and I am proud to share this recipe with you. Bon appétit!