https://www.foodnetwork.com/recipes/marcela-valladolid/classic-tortilla-soup-recipe-2040651
Remove the peel from the garlic. Add the charred vegetables to the blender with the tortilla pieces and 2 cups chicken broth. Blend until smooth. Pour the mixture into a large saucepan and add the

https://www.youtube.com/watch?v=RtnpbYw7oQQ
Watch Marcella's technique for thickening this hearty, satisfying soup!Get the recipe https://foodtv.com/3mfdSuBSubscribe to Food Network http://foodtv.c

https://www.foodnetwork.com/shows/mexican-made-easy
About the Show. Professional chef and cookbook author Marcela Valladolid prepares a fresh take on Mexican food and shares simple and authentic recipes in her series, Mexican Made Easy. Marcela

https://en.wikipedia.org/wiki/Marcela_Valladolid
Mexican. Television show (s) The American Baking Competition. Best Baker in America. The Kitchen. Kitchen Sink. Mexican Made Easy. Marcela Luz Valladolid (born July 19, 1978) is an American chef and author. She was the host of the Food Network television series Mexican Made Easy, and a judge on the Food Network series Best Baker in America.

https://www.abeautifulplate.com/classic-mexican-tortilla-soup/
Cut in half, and scrape out and discard the seeds and stems. Cut the chilis into small pieces and place in a high-powered blender (such as a Vitamix) along with the canned fire-roasted tomatoes and their juices. Set aside for later. Heat the olive oil in a large soup pot over medium-low heat.

https://www.mylatinatable.com/authentic-mexican-chicken-tortilla-soup/
Blend together the roasted tomatoes, garlic cloves, onion and ancho chili. Add the above mixture to the chicken stock with a small amount of olive oil and bring to a boil. Let simmer for 25 minutes. While the soup is simmering, fry the tortilla strips and set aside.

https://www.mexicoinmykitchen.com/tortilla-soup-recipe/
Start Cooking The Tortilla Soup. In a large pot, heat the vegetable oil over medium-high heat. Add the tomato sauce mixture you just made and cook for about 3 minutes. It should start boiling. Reduce the heat and simmer for 5 minutes. The color of the sauce will reduce and change color.

https://www.billyparisi.com/homemade-tortilla-soup-recipe/
Instructions. In a large pot over low heat add in the olive oil and caramelize the onions and garlic well, about 45 minutes. Next, add in the tomatoes, chile, and chicken stock and simmer over low heat for about 25-30 minutes. Remove the chile and puree the soup until completely smooth.

https://www.allrecipes.com/recipe/7122/authentic-mexican-tortillas/
Divide dough into 12 equal-sized balls. Roll each ball on a lightly floured surface to about 1/8-inch thick. Heat a cast iron skillet over medium heat. Place a tortilla in the preheated pan and cook until browned and slightly puffy, about 30 seconds to 1 minute. Turn tortilla over to brown on second side, about 30 seconds or a minute more

https://www.allrecipes.com/recipe/259300/sopa-de-tortilla-real-mexican-tortilla-soup/
Add blended tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in bouillon granules and parsley. Reduce the heat to low, cover, and simmer until flavors are well combined, about 15 minutes. Remove from the heat and discard parsley. Divide fried tortilla strips among four bowls.

https://www.mexicoinmykitchen.com/sopa-de-fideos-mexican-noodle-soup/
Stir in the chicken broth. Bring to a boil, then reduce the heat to medium-low and cover the saucepan. Simmer until the sopa de fideo noodles are tender, about 8 minutes. Season with salt and pepper to taste. To serve your sopa de fideo, divide the soup into bowls and garnish with Queso Fresco and diced avocado.

https://www.allrecipes.com/recipe/222664/homemade-chicken-tortilla-soup/
Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup. Bring soup to a boil over medium-high heat

https://www.themediterraneandish.com/spanish-tortilla-recipe/
Season the potatoes well with kosher salt and add them to the egg mixture in the bowl. Turn the oven broiler on. In the skillet, heat 3 tablespoons of the reserved olive oil over medium heat. Pour in the egg and potato mixture, and gently press to even out the top. Reduce the heat to medium-low.

https://www.isabeleats.com/authentic-mexican-flour-tortillas-white-whole-wheat-versions/
Cover with a clean kitchen towel and allow to rest for at least 30 minutes and up to 2 hours on the counter. Roll each ball into an 8 to 10-inch circle for large tortillas, or a 6 to 8-inch circle for medium size tortillas. Cook the tortilla on a medium skillet over medium-high heat for 30-45 seconds on each side.

https://www.tasteofhome.com/recipes/homemade-tortillas/
In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes. Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle.

https://www.mexicanplease.com/homemade-flour-tortillas-done-right/
Tear into golfball sized chunks, rolling between your hands to shape them into smooth balls. Use a rolling pin to roll them out approximately 5-6 inches in diameter. Heat a comal/griddle to medium high temperature and add a tortilla. Cook each side for 45-60 seconds or until light brown spots form.

https://momsdish.com/recipe/604/easy-homemade-tortillas
Divide dough into 16 even pieces. On a well-floured surface, roll each piece into a round dough ball. On a well-floured surface, roll out each dough ball into a tortilla shape. Preheat a skillet over medium-heat. Cook each tortilla for about one minute on the first side and 30 seconds on the other.

https://www.mexicoinmykitchen.com/sopaipillas-recipe/
Instructions. In a large bowl, mix together the flour, salt, and baking powder. Add the shortening, and use your hands to integrate it well with the flour. Pour the hot water into the bowl, little by little. Work the dough with your fingers, mixing the dry ingredients with the water until you form a dough.

https://www.acouplecooks.com/spanish-tortilla-tortilla-espanola/
Let sit for 15 minutes. Pat dry with paper towels. While the potatoes sit, dice the onion. In a 10-inch non-stick or cast iron skillet***, heat 1 ½ cups of the olive oil over medium-high heat. Place the potatoes in the hot oil and cook, turning occasionally, until browned and tender, 10 to 14 minutes.

https://www.fromachefskitchen.com/oven-baked-spanish-tortilla/
Preheat your oven to 375 degrees. Prepare a baking pan by brushing it with olive oil then placing a piece of parchment paper into the pan. Slice the potatoes and cook in salted water until you can pierce them with a paring knife. Drain and let cool. Heat olive oil in a skillet or saute pan over medium-high heat.

https://www.mexicoinmykitchen.com/sopes-recipe/
Heat the griddle or cast iron skillet over medium-high heat. To form the sopes, cut the plastic bag into 2 squares of about 6-IN each. Place one piece of plastic on the Tortilla press, then put down one of the small balls of dough and cover it with the other piece of plastic.

https://www.savorysimple.net/mexican-tortilla-casserole/
Preheat the oven to 400 degrees F. Spray an 8×11 or 9×9 inch baking dish (or a similar sized pan) with cooking spray. . Heat the olive oil in a large skillet over medium low heat and add the onion, garlic, cumin and chili powder.

https://www.tastingtable.com/686315/tlayudas-mexican-tortilla-flatbread-recipe/
Make the herb salad: In a small bowl, combine all the herb salad ingredients and toss to incorporate. Set aside. Make the tlayudas: Preheat the oven to 450°. Heat a large cast-iron pan or grill