Taxco miners' soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Corn tortillas | |
| Salt -- to taste | ||
| 1 | tablespoon | Olive oil |
| 1 | medium | Onion -- thinly slivered |
| 1 | small | Garlic clove -- minced |
| ½ | teaspoon | Ground cumin |
| 2 | Canned green chiles -- | |
| Finely chopped | ||
| 15 | ounces | Canned tomato sauce |
| 2 | cups | Chicken stock |
| 1 | cup | Water |
| ¼ | pounds | Monterey jack cheese -- in inch cubes |
| Sour cream -- for garnish | ||
| (opt ) | ||
Directions
1. Fill a deep, heavy skillet with about ½ inch of vegetable oil. Heat oil to 350 to 375 degrees F. Cut tortillas in half, and then into ½-inch wide strips. Fry tortilla strips, about a third at a time, until crisp and lightly browned (about 2 minutes). Remove with slotted spoon to paper towels to drain; salt lightly.
2. In a medium saucepan, heat olive oil over medium heat. Add onion and saute until soft, but not browned. Mix in garlic and cumin; then add green chiles, tomato sauce, stock, and water. Bring to a boil, cover, reduce heat, and simmer for 10 minutes.
3. Meanwhile, bake fried tortilla strips in a single layer in a preheated 325 degree F oven 8 to 10 minutes. Place heatproof soup bowls on baking sheet in oven during last 5 minutes.
4. Remove hot soup bowls to a heatproof tray. Working quickly, divide hot tortilla strips among the bowls. Top with cheese cubes. Ladle hot soup over tortillas and cheese and serve at once.
5. Spoon in a little sour cream at the table, if desired.
Recipe By : The California Culinary Academy From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File