SOPA SECA DE TORTILLA CON CREMA (MEXICAN DRY SOUP)
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* !
Provided by twissis
Categories Cheese
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tbsp of oil in a non-stick fry pan. Saute onion + garlic till soft & stir in chopped tomato.
- Cook tomato till thick, then stir in oregano & sugar. Season to taste & set aside in a bowl.
- 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.
- 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.
- Cover casserole & heat through gently on the stovetop ~ or heat through for about 20 min in an oven preheated to 180C (350F).
- *Cooks Tip* ~ Be sure to use corn tortillas for this recipe. If only lrg ones are available, use 8.
- *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.
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Miss Sadiya
[email protected]This soup is a great way to use up leftover tortillas. It's also a great way to get your kids to eat their vegetables.
Oscar Brant
[email protected]I love the fact that this recipe uses simple, everyday ingredients. It's a great way to make a delicious meal without breaking the bank.
Mohammad Anis
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and it fills you up.
Khuram Majid
[email protected]I made this soup in my slow cooker, and it turned out great! It's a great way to have a delicious meal without a lot of effort.
Antonio Fox
[email protected]This recipe is a great starting point, but you can easily customize it to your own taste. I added some black beans and corn, and it was delicious!
Irfan Rehman
[email protected]I'm not sure what I did wrong, but my soup turned out really thick. I think I added too much broth.
Kalwial Vines
[email protected]This soup was a little bland for my taste. I added some extra spices, and it was much better.
Tatum Brewer
[email protected]I followed the recipe exactly, but my soup turned out too salty. I think I'll use less salt next time.
Ahmad Jamshid
[email protected]This soup is so easy to make, and it's so delicious! I love the combination of flavors.
Katlyn Saddler
[email protected]I've made this recipe several times, and it's always a hit with my family and friends. It's a great way to use up leftover tortillas.
Sawsan Seblani
[email protected]This was my first time making sopa seca de tortilla, and it turned out great! I was worried that it would be too spicy, but it was just right.
Simran Kaur
[email protected]I'm not a big fan of Mexican food, but this soup was delicious! The tortilla chips added a nice crunch, and the broth was very flavorful.
LIBERIA KWADO
[email protected]This sopa seca de tortilla recipe was fantastic! The flavors were rich and complex, and the soup had a great texture. I followed the recipe exactly, and it turned out perfectly.