Sopa Seca De Tortillas Recipe
Summary
Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexAverageServings6
Ingredients
| Corn tortillas package | 1 | |
| 1/3 cup lard or shortening | ||
| Onion | 1 Cup (16 tbs), minced | |
| 2 tablespoons lard or shortening | ||
| 4 canned green chilies, seeded and minced | ||
| Whipping cream | 1 Cup (16 tbs) | |
| Tomato puree | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| 1/2 pound shredded jack cheese | ||
| Butter | 2 Tablespoon | |
Directions
Cut tortillas in thin strips with scissors or a knife.
Saute them in 1/3 cup lard until crisp, but do not brown.
To make sauce, saute onion in 2 tablespoons lard until transparent; add chilies, cream, and tomato puree.
Simmer for 10 minutes; add salt to taste.
Grease a 2-quart baking dish and cover bottom with half the tortilla strips.
Pour over half the sauce and add a layer of half the shredded cheese.
Repeat layers, ending with cheese.
Dot with butter and bake in a moderate oven (350°) for 30 minutes.
Makes 6 servings.
Saute them in 1/3 cup lard until crisp, but do not brown.
To make sauce, saute onion in 2 tablespoons lard until transparent; add chilies, cream, and tomato puree.
Simmer for 10 minutes; add salt to taste.
Grease a 2-quart baking dish and cover bottom with half the tortilla strips.
Pour over half the sauce and add a layer of half the shredded cheese.
Repeat layers, ending with cheese.
Dot with butter and bake in a moderate oven (350°) for 30 minutes.
Makes 6 servings.
Chef
