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velvety beef sopa aztec (tortilla soup)

A fusion of deep, roasted beef broth and the rich, smoky flavor of traditional sopa azteca.
Course Main Course, Soup
Servings 4 servings
Author sunny

Ingredients

to roast the bones

  • 2 lbs. beef neck bones
  • 2 lbs. oxtails
  • 1 head garlic, halved crosswise
  • 1 ea. onion, halved

to make the broth

  • roasted bones, garlic, and onion
  • 1 ea. large onion, quartered
  • 6 ea. large garlic cloves, smashed
  • 1 ea. large carrot, roughly chopped
  • 1 ea. celery stalk, roughly chopped
  • 2 ea. bay leaves
  • 1 tsp. whole black peppercorns
  • 1 ea.. 1" pc. of a cinnamon stick
  • water enough to cover don’t fill past max line on IP

for the chili-tomato base

  • 1 ea. dried pasilla chili
  • 1 ea. dried ancho chili
  • 1 ea. dried guajillo chili
  • 1 ea. small onion, chopped
  • 4 ea. garlic cloves, chopped
  • 14 oz. crushed tomatoes
  • 1 tbsp. chopped chilies in adobo
  • 1 cup reserved beef stock

for the fried chili strips

  • 3 ea. fresh poblano peppers
  • 4-6 ea. small corn tortillas
  • 1 cup all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. black pepper
  • 1 cup buttermilk
  • 2 cups oil for frying (give or take; pour to a 1-1/2" to 2" depth)
  • crackle dust (to taste)

for the crackle dust

  • 2 tbsp. salt (highly recommend Diamond Crystal Kosher Salt)
  • 1 tbsp. msg powder
  • 1 tbsp. lemon pepper seasoning or 2 tsp. black pepper + 2 tsp. lemon zest
  • 1 tbsp. powdered ranch dressing
  • 2 tsp. granulated sugar

Instructions

make the beef stock

  • Preheat oven to 425°F.
  • Arrange neck bones and oxtails on a rimmed baking sheet in a single layer.
  • Roast for 40-45 minutes, flipping once halfway through, until everything is deeply browned. Add the halved onion and garlic to the tray for the last 20 minutes.

pressure cook the broth

  • Transfer the roasted bones, garlic, and onion to the Instant Pot.
  • Add the fresh aromatics (onion, garlic, carrot, celery) and enough water to cover — but make sure not to exceed the max fill line!
  • Pressure cook on high for 90-120 minutes, then allow natural pressure release.
  • Once the pressure has fully released, carefully remove the bones with tongs and set into a large bowl to cool.
  • Strain the broth through a fine-mesh strainer into a separate bowl or pot; discard solids and allow to cool. Skim excess fat with a spoon. (You can also chill overnight then just lift the fat layer from the top.) Reserve 1 cup broth for making the chili-tomato base.
  • When the bones are cool enough to handle, pick off any tender meat, (especially from the oxtails!) and reserve for the final soup.

make the chili-tomato base

  • Toast the dry chilies in a dry sklilet over medium heat for about 30 seconds per side, just until fragrant. Careful not to burn them!
  • Remove chilies to a bowl or platter. Pop off the stems, shake out the seeds, and remove the inner membrane, if desired. For more heat, you can leave in the membranes, but still remove the seeds, as I find they can make your sauce bitter (and not in the good way). With just the chili pods left in the bowl, cover with hot water for 10-15 minutes.
  • Meanwhile, saute onion and garlic in a bit of oil until softened and golden.
  • Drain the chilies and place in a blender. Add the sauteed onion and garlic, the crushed tomatoes, and the 1 cup reserved beef broth. Blend until smooth.
  • Press the blended mixture through a wire mesh strainer so it has a silky texture.

combine and simmer

  • In a large soup pot or Dutch oven, heat a little oil and pour in the chile-tomato base. Simmer for 5-10 minutes, stirring frequently, until thickened and fragrant.
  • Add 4-6 cups of your beef broth, depending on how brothy you like your soup.
  • Stir in the reserved meat from the bones and oxtails.
  • Season to taste with salt, black pepper, and a splash of lime juice. Add epazote if using.

make the fried poblano rings and tortilla strips

  • In a small bowl, mix the flour with the salt and spices.
  • In a separate bowl, pour the buttermilk.
  • Slice the poblano peppers into 1/4" rings. Remove seeds and inner membranes (a spoon or a finger works well).
  • Stack tortillas and slice into 1/4" strips. Toss with 1 tbsp. of the seasoned flour and set aside.
  • Heat oil in a deep skillet or Dutch oven over medium-high heat (350°F -ish)
  • Working with just a few rings at a time, dredge each ring in seasoned flour, dip in the buttermilk, then dredge through the flour a second time.
  • Set aside on a rack or parchment-lined baking sheet to wait their turn in the frying oil.
  • Fry the flour-dusted tortilla strips in batches for 1-2 minutes — don’t overcrowd or they’ll stick together. Turn a few times during frying until golden brown and crispy.
  • In the same oil, fry the poblano rings, a few at a time (don’t overcrowd these either!) for 1-2 minutes, turning a few times, until golden brown and crisp all over.
  • Remove to drain on a paper towel-lined plate. Sprinkle with the crackle dust.

This is my souped up recipe for sopa azteca (tortilla soup)

This is my recipe for souped up sopa azteca (tortilla soup).