Sopa Seca de Tortilla y Agua Fesca de Pepino (Receta de Antaño) | La Herencia de las Vuidas

📝 Ingredients For the Dry Tortilla Soup: • 15 corn tortillas (2 to 3 days old, cut into long strips) • Lard (enough to fry the tortillas) • 4 Anaheim chiles or green chiles (5 or 6 if using poblano) • Queso fresco (or panela cheese, to taste) • Crema (for serving) • Salsa verde martajada (optional, to serve at the end) For the Salsa (the heart of the soup): • 2 large, ripe tomatoes (round tomatoes) • 4 small garlic cloves (or 1 large garlic clove) • 1 piece of onion • Chicken broth (enough for blending) • 1 pinch of salt (adjust to taste depending on the saltiness of the cheese and broth) • 1/4 teaspoon of black pepper • 2 tablespoons of lard (For cooking the sauce) For the Cucumber and Mint Agua Fresca: • 1 cucumber (reserve 6 slices with the peel on; chop the rest and remove the seeds) • Sprigs of fresh mint • 1/2 cup granulated sugar • 1 liter of cold water • Ice to taste #TheWidows'Legacy #TortillaDrySoup #TortillaSoup #OldTimeRecipes #RanchFood #TraditionalRecipes #MexicanGastronomy #MexicanFood #TortillaRecipes #CucumberWater #HomemadeRecipes #SonoranFood