“Tortilla soup has been a staple in my culture for generations. Growing up, we often enjoyed the dish in our home,” said Executive Chef Gabino Acosta from Omni Mandalay Hotel at Las Colinas about this spicy soup.
“My mother, Maria, is a great cook. She made several dishes out of leftover tortillas and tortilla soup was one of the best. Made in a manner of soups from Mexico, this tried and true tortilla soup is filled with many ethnic ingredients such as tomatoes, garlic, onion, cumin and cilantro to create a savory soup that can be served as an entrée. Tortilla soup is really best served in the winter for its thickness and spiciness…but here in Texas, it’s so good we serve it all year-round!”
2 small onions, roughly chopped
10 fresh tomatoes, cored
1 Tbsp. garlic
¼ cup chili powder
2 Tbsp. cumin powder
1 head of cilantro
2 quarts chicken stock
2 Tbsp. salt
1 ½ tsp. pepper
1 Guajillo chili
1 Pasila Chili
2 Tbsp. blended oil
1. In a food processor puree the onion, garlic and tomatoes to a smooth puree.
2. Stem the dried chilies and remove the seed then soak in hot water for 15 min then drain.
3. Julienne the tortillas into strips and using ¼ cup blended oil saute in a thick-bottomed pot until crispy but not burnt.
4. Add the puree and chilies to the tortilla and cook for about 10 minutes until thick and the raw taste is gone.
5. Add the spices, chicken stock, salt and pepper. Simmer for 20 min.
6. Puree well using a immersion blender and add lime juice.
7. Ensure it is at a perfect consistency, if necessary you can reduce a bit more. Now is the time to taste for salt, add additional if necessary.
8. Serve with crispy corn tortilla strips, avocado, sour cream and pico on top as a garnish.
Experience more Sensational Soups.
Executive Chef Gabino Acosta has been affiliated with Omni Hotels & Resorts for years. He has been with the Omni Mandalay Hotel at Las Colinas team as far back as 1998, though he briefly left during periods in between. Returning to Omni Mandalay in 2005, Acosta began to build a solid reputation for creative visionary skills when he was tasked to rework the menu at Trevi’s Restaurant, located in the hotel. He became recognized for his talent and soon was named executive chef at Omni Dallas Hotel at Park West. Always called upon for special events and never taking shortcuts, he continued to grow notoriety within the company. Returning once again to Omni Mandalay in 2013 as executive chef, Acosta showcases culinary excellence. At Trevi’s, he strives to enhance simple yet delicious food while incorporating family-style dishes that please all. Chef Acosta has earned two recognitions from the Texas Chef Association for competing against other top chefs around the state.