recipes@decwrl.UUCP (02/20/87)
TORTILLA-SOUP2(SP) USENET Cookbook TORTILLA-SOUP2(SP)
TORTILLA SOUP
TORTILLA-SOUP2 - A soup with crispy tortillas
This is my recipe for a soup that is very popular in Mexico.
If you have ever wondered what to do with some leftover tor-
tillas that are in your refrigerator, then read this recipe.
If you haven't wondered, then do it with fresh tortillas.
INGREDIENTS (Serves 4)
12 corn tortillas
2 cups tomato sauce (2 standard cans)
1/4 cup chopped onion
chopped mozzarella cheese
crushed pork rinds
chopped avocado
oil for frying
PROCEDURE
(1) Cut the tortillas into strips (about 1 inch wide).
(2) Fry the tortillas in the oil until golden brown
and crispy. Dry them in a paper towel and add a
little salt.
(3) To make the soup: In a medium kettle saut' the
onions in a bit of oil until they become translu-
cent. Mix 2 cups of water with the tomato sauce
and bring to a boil. Set aside. Add salt and
pepper to taste.
(4) To serve: pour the soup into 4 soup bowls. Put
some tortilla strips in each bowl. Bring them to
the table along with the cheese, pork rinds, and
avocado. Each person adds the rest to his/her soup
to their taste.
NOTES
You can add some tabasco sauce to the soup to make it hot or
use any cheese that will melt when added to the soup.
Pork rinds are a typical Mexican snack that is sold in many
supermarkets in bulk or in the snack area.
RATING
Difficulty: easy Time: 10 minutes Precision: no need to
measure.
CONTRIBUTOR
I. Arieh Cimet
Northwestern University, Evanston, Illinois, USA
{ihnp4,chinet}!nucsrl!cimeti