Sopa de Tortilla al Vapor 1953 (Steamed Tortilla Casserole)

Let me introduce you to your new favorite casserole. This Sopa de Tortilla al Vapor also known as sopa seca de tortilla, is a fusion between chilaquiles, and enchiladas. Fried tortilla strips are bathed in a tangy tomato sauce, topped with cheese, egg, and baked.

About La Cocina Selecta

La Cocina Selecta was written by María Díez de Pérez published by Imprenta Comercial Veracruz in 1944, with a second edition following in 1953. The book was written for housewives of the time and includes more than 1000 recipes, with an extensive chapter on desserts containing more than 400 recipes.

Díez de Pérez, María. La Cocina Selecta: Más de Mil Fórmulas de Guisos, Repostería, Panes, Dulces y Helados, para las Amas de Casa que Gustan Presentar una Buena Mesa. Veracruz: Mprenta Comercial Veracruz ; 1953. [TX716.M4 D539 1953]

This second edition of Díez de Pérez’ mid-century cookbook opens with a chapter of soup recipes, beginning with a reminder to readers that the most essential ingredient for a good soup is a good soup stock:

“La base de una Buena sopa es un buen caldo y éste no se consigue más que poniendo en una olla de peltre, o de metal, agua, y cuando hierve se le ponen huesos de cadera y huesos blancos, cebolla, yerbabuena, ajos machacados, un puerro, una zanahoria, un nabo y su sal. Se deja todo hervir hasta que consume un poco y se aparta para de allí colarlo para las sopas.“

The basis of a good soup is a good stock. To prepare, bring water to boil in a pewter or metal pot with hip bones and white bones, onion, mint, crushed garlic, a leek, a carrot, a turnip and salt. Allow to boil a bit and then strain to use in soup.

Original Recipe

Sopa de Tortilla al Vapor (28)

Se fríe tortilla en cuadritos. En un platón que resista al fuego, se unta de mantequilla blanca, y se pone una capa de la tortilla, otra de buena salsa de gitomate, cebolla, ajo, y perejil, frita en Manteca, otra de tortilla y otra de salsa, dos huevos cocidos y muy picaditos y trocitos de mantequilla. Se cuece a dos fuegos, y al servirla se le pone polvo de queso por encima.

Translated Recipe

Steamed Tortilla Casserole

Fry tortillas and tear into quarters. Grease a heat-resistant dish with butter and place in it a layer of tortillas, then another layer of good red tomato salsa (red tomatoes, onion, garlic, and parsley fried in lard), another layer of tortillas, and another of salsa, then two finely-chopped hard-boiled eggs, and little pieces of butter. Cook between two fires and serve topped with grated cheese.

Note: To “cook between two fires” traditionally means to apply heat from both above and below. Like you can see in this video, a clay pot was placed on a coal-burning stove, with a clay lid on top covered in more coal. This applied low heat above and below, “steaming” the dish.

How To Make Tortilla Casserole Step by Step

Add tortillas and fry until golden brown.

Fill a small pot with water and add tomatoes. Simmer for 5 to 6 minutes until the tomatoes start to soften.

Drain and transfer to the blender. Add the onion, garlic, parsley, and blend until smooth.

Simmer sauce in a skillet over medium-heat for 5 minutes.

Grease a small casserole dish with butter. Add a layer of sauce, then a layer of tortillas

 Repeat. 

Top the second layer of tortillas with sauce

Add egg, and the remaining tablespoon of butter cut into small pieces. Bake at 350°F for 20 min.

Serving

Serve immediately after taking out of the oven. It can be served as a side dish or eaten for breakfast.

Storing

Store in an airtight container in the fridge for up to 3 days.

More Recipes from La Cocina Selecta

Enchiladas Poblanas 1953 (Enchiladas Puebla Style)

Bacalao en Ajo Blanco 1953 (Cod in White Garlic)

Bizcochos 1953 (Sponge Cake)

Rosquitas de Nuez 1953 (Pecan Ring Cookies )

Steamed Tortilla Casserole

This Sopa de Tortilla al Vapor also known as sopa seca de tortilla, is a fusion between chilaquiles, and enchiladas. Fried tortilla strips are bathed in a tangy tomato sauce, topped with cheese, egg, and baked.

Print Recipe Pin Recipe

Course Side Dish

Cuisine Mexican

Servings 0

Ingredients

  

• oil for frying
• 12 corn tortillas cut into large squares
• 5 large Roma tomatoes
• 1/2 large white onion
• 2 garlic cloves
• 1/4 cup parsley
• 2 eggs
• 2 tablespoons butter divided
• 3/4 cup crumbled Cotija cheese

Instructions

 

• . Preheat oven to 350°F
• Heat oil over medium low heat in a large skillet. Add tortillas and fry until golden brown. Remove from the skillet with a slotted spoon and transfer to a plate lined with paper towels.
• Fill a small pot with water and add tomatoes. Simmer for 5 to 6 minutes until the tomatoes start to soften. Drain and transfer to the blender. Add the onion, garlic, parsley, and blend until smooth.
• Simmer sauce in a skillet over medium low heat for 5 minutes.
• Bring a small pot with water to a boil and add the eggs. Simmer for 13 minutes. Remove from the water and transfer to a container with water and ice. Peel the eggs and chop.
• To assemble, grease a small casserole dish with 1 tablespoon of butter. Add a layer of sauce, then a layer of tortillas. Repeat. Top the second layer of tortillas with more sauce, the egg, and the remaining tablespoon of butter cut into small pieces.
• Cover with foil and bake for 20 minutes.
• Remove from the oven, and top with the Cotija cheese and serve.

Keyword mexican side dishes, sopa seca, sopa tortilla

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