Sopa seca de tortillas

Yield: 6 Servings

Measure 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

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

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