Sopa Seca De Tortilla Con Crema (Mexican Dry Soup)

Submitted by twissis

"I visited my best friend (Magga) over the Easter holiday & borrowed a few cookbooks from her. I was immediately drawn to *Taste of Mexico* by Elisabeth L. Ortiz, found this recipe among her collection of “70 fiery & flavourful recipes from south of the border” & learned some new lessons on authentic Mexican cuisine. Her intro to the *Soups* section says “Soups are a must for the midday main meal (comida). There are 2 types: aguada (liquid) & seca (dry). The 1st term is self-explanatory, but what is a dry soup? It describes a separate course (traditionally a tortilla or rice dish) served after the more conventional soup & before the main course.” I never knew that & this “dry soup” sounds so good to me. (Times were estimated & 15 min allowed for ingredient prep + assembly) *Enjoy* !"

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 6

ingredients

• 1⁄2 cup corn oil
• 1 onion (finely chopped)
• 2 garlic cloves (chopped)
• 1 lb tomatoes (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)

directions

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.