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Sopa Seca De Tortillas

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Ingredients
  Corn tortillas 1 Dozen (1 Package)
  Lard/Shortening 1⁄3 Cup (5.33 tbs)
  Minced onion 1 Cup (16 tbs)
  Lard/Shortening 2 Tablespoon
  Canned green chilies 4 , seeded and minced
  Whipping cream 1 Cup (16 tbs)
  Tomato puree 1 Cup (16 tbs)
  Salt To Taste
  Shredded jack cheese 1⁄2 Pound
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Corn
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
6

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