Published on Tuesday, June 11, 2024

By Melissa Pette

This dish is ideal for the rainy season. Rainy days are often chilly, and soup feels like a warm hug.


I am sure you will agree with me when I say that in our small bit of heaven known as Costa Rica, fresh fruits and vegetables are readily available and fresh all year.


One of the many reasons I chose to live in the "Pura Vida" country is the abundance of vegetables and fruits available in the "Feria" market.


However, expats' motives for relocating abroad are as diverse as their home nations.


Today, our new buddy James Dinser, who was born and raised in United Riverside, Fort Worth, TX, chose to create a new chapter in his life while living here.


James has permitted me to share a little piece of his story. After many years of working as a schoolteacher, he awoke one day and decided he no longer wanted to live in his comfort zone.


"I surprised myself with my ability to tackle complex problems," he said. "Living in Costa Rica has allowed me to meet an unknown version of myself."


James currently resides in Escazú with his fiancée and new pals.


"I love my chosen homeland. Every morning, I wake up to witness the brilliant sunlight streaming over the green mountains. Every day, I wake up excited to visit new places and meet new people.   I love my new life," James remarked.


Amen to that!


James offers his recipe for Texan tortilla soup combined with Costa Rican traditional tortilla soup. It's just delicious. Try it,  you'll be unable to stop eating.


So, let's go to the kitchen!

To serve from 2 to 4 guests, the ingredients you need are:

• 4 red tomatoes.
• 1 small white onion.
• 1 red sweet chili.
• 1 teaspoon garlic.
• 1/2 a liter of water.
• 2 teaspoons of oil.
• Chopped cilantro.
• 10 corn tortillas.
• 1 avocado.
• 1 whole kernel sweet corn can.
  
• A packet of "ranchera" tomato sauce.

The sauce comes first. Cut up the tomatoes, onion, and red sweet chilies. In a blender, combine all the  ingredients, except tortillas sweet corn and avocado. Make a basic sauce and pour it into a pot containing half the oil. Allow it to boil for 10 minutes.

Add the water to the tomato sauce, then the ranch dressing, sweet corn and chopped cilantro. Allow it to simmer for 5 more minutes. 

You've made an excellent possum sauce!

The tortillas. Cut them into strips and cook with the remaining oil on low heat until golden crispy.

Serve the heated soup in a dish with the fried tortillas and avocado. There you have it, the best Tico-Texas tortilla homemade soup ever!

Have a Pura Vida week!

 

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Everyone is invited to share their recipes with a horizontal photo of the dish by emailing  food@amcostarica.com. More Costa Rica's delightful recipes can be found on the AM Costa Rica Food page.