Tortilla soup

Ingredients for 2/3 people:
- 1 dried chile pasilla*
- 600g of can diced tomatoes in juice
- 1 onion, chopped
- 3 cloves of garlic
- 1 litre of chicken stock
- 1 tablespoon epazote
- 4 chicken thighs, clean and diced
- Olive oil (not extra virgin)
- 1 avocado
- Grated mild cheddar
- Tortilla chips
- Crème fraîche
- 2 limes, cut in wedges

*Any other chile will also work. If you prefer the soup to be more spicy, leave the seeds of the chile in the soup.

1. Remove the seeds from the chile and cut it into small pieces. Roast them slightly in a very hot saucepan until you smell its aroma. Remove from the saucepan.

2. Heat 1 tablespoon of olive oil in the same saucepan over medium. Add the onion and garlic and cook until golden.

3. Pour the tomatoes with the juice into the saucepan and add back the chile pieces.

4. Remove from the heat and blend until obtaining a uniform puree.

5. Return to the heat and cook for around 5 minutes until thickened. Add the broth and epazote and simmer for around 15 minutes.

6. Taste and season with salt.

7. Add the chicken chunks and cook until the chicken is completely done.

8. Ladle the soup into bowls and garnish with all the toppings.

Bon appétit!


Tomato and mozzarella twists

- 2 sheets of puff pastry
- 5 tablespoons of tomato sauce (any good quality ready-made sauce is going to be fine)
- 60g grated mozzarella
- 1 egg

1. Pre-heat the oven to 200°C.

2. Cut the puff pastry sheets into two rounds using a plate (25cm diameter) as a reference.

3. On top of the first round, spread the tomato sauce and top with the mozzarella.

4. Cover it with the second round.

5. Cut the combined puff pastry rounds into triangles, leaving a round 6cm diameter surface uncut in the centre.

6. Twist each of the triangles around two times.

7. Beat the egg and cover the puff pastry with the egg wash.

8. Bake for around 20 minutes or until golden.

Bon appétit!