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Sopa De Tortillas

Mexican.Chef's picture
Ingredients
  Garlic 1 Clove (5 gm), crushed
  Minced onion 1 Tablespoon
  Bacon drippings/Lard 2 Tablespoon
  Beef stock 2 Cup (32 tbs)
  Dried anaheim chili/Other mild chilies 3 , crushed to make 1/4 cup
  Ground comino 1⁄4 Teaspoon
  Grated monterey jack cheese 1⁄4 Cup (4 tbs)
  Crisp tortilla chips 4 Cup (64 tbs) (Tostados)
Directions

1 Saute the onion and garlic in the bacon drippings or lard in a medium-size saucepan.
2 Add the stock, chiles and comino and simmer until the chiles are tender, about 30 minutes.
3 Ladle the soup into bowls or mugs and top each bowl with some of the grated cheese. Divide about half of the tostados evenly among the servings. Heat the bowls under the broiler for about 5 minutes to melt the cheese.
4 Sprinkle a few more tostados on each.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chili
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes

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