Sopa seca de tortillas
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Corn tortillas | |
| ⅓ | cup | Lard; or shortening |
| 1 | cup | Onion; minced |
| 2 | tablespoons | Lard; or shortening |
| 4 | Canned green chilies; seeded and minced | |
| 1 | cup | Heavy cream |
| 1 | cup | Tomato puree |
| Salt | ||
| ½ | pounds | Jack cheese; shredded |
| 2 | tablespoons | Butter |
Directions
Cut tortillas into thin strips with scissors or a knife. saute them in lard until crisp but not browned. Drain and set aside.
To make sauce, saute onion in 2 tablespoons lard until transparent; add chilies, cream and tomato puree. Simmer 10 minutes; add salt to taste. Grease a baking dish and cover the bottom with half the tortilla strips. Pour over half the sauce and sprinkle with half the cheese. Repeat layers; dot with butter and bake at 350 degrees F.
for 30 minutes.
From the Sunset Casserole Book. Source: Jim Weller