Sopa de tortillas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Onion, minced |
| 1 | Clove garlic, crushed | |
| 2 | tablespoons | Bacon drippings or lard |
| 2 | cups | Beef stock |
| ¼ | teaspoon | Cumin, ground |
| ¼ | cup | Jack cheese, grated |
| ¼ | teaspoon | Cumin, ground |
| ¼ | cup | Jack cheese, grated |
| 4 | cups | Crisp tostadas |
| 3 | Whole,dried,crushed chiles>> | |
| Anaheim or other mild chile. | ||
Directions
Saute the onion and garlic in the bacon drippings or lard in a med.
sized saucepan. Add the stock, chiles, and cumin and simmer until the chiles are tender, abt. 30 min. Ladle soup into bowls or mugs and top each bowl with some of the grated cheese. Divide half of the tostados evenly among the servings. Heat the bowls under the broiler for abt. 5 min. to melt cheese. Sprinkle a few more tostados on each. Serve remaining tostados separately in bowl.