Sopa Seca De Tortilla Con Crema (mexican Dry Soup)

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 1/2 cup corn oil
• 1 onion (finely chopped)
• 2 garlic cloves (chopped)
• 1 lb tomato (peeled, seeded & chopped)
• 1/2 teaspoon dry oregano
• 1/4 teaspoon sugar
• 16 corn tortillas (sml size, day-old & cut in 1/2-in strips)
• 1 cup double cream
• 1 cup parmesan cheese (freshly grated)
• salt (to taste)
• black pepper (freshly ground to taste)

Recipe

• 1 heat 2 tbsp of oil in a non-stick fry pan. saute onion + garlic till soft & stir in chopped tomato.
• 2 cook tomato till thick, then stir in oregano & sugar. season to taste & set aside in a bowl.
• 3 wipe the pan clean w/paper towels, heat the remaining oil in the pan & fry the tortillas without allowing them to brown. drain fried tortilla strips on paper towels.
• 4 pour a layer of the tomato sauce into a greased flameproof casserole. add a layer of tortilla strips, a thin layer of cream, another layer of sauce & a layer of grated cheese. continue till all ingredients have been used, ending w/a layer of cheese.
• 5 cover casserole & heat through gently on the stovetop ~ or heat through for about 20 min in an oven preheated to 180c (350f).
• 6 *cooks tip* ~ be sure to use corn tortillas for this recipe. if only lrg ones are available, use 8.
• 7 *personal note* ~ altho not a part of the recipe or its authentic intent, i can easily see this dish 1) converted to a main-course w/the addition of seasoned grd meat or chorizo to the sauce *or* 2) combined w/a salad to form a meatless main-dish.