Sopa Seca De Tortillas Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
12: Corn tortillas,
1/3 cup: Lard, or shortening
1 cup: Onion, minced
2 tbsp: Lard, or shortening
4: Canned green chilies, seeded and minced
1 cup: Heavy cream,
1 cup: Tomato puree,
Salt,
1/2 lbs: Jack cheese, shredded
2 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp