| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Texmex, Soups, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Onion, minced |
| 1 |
|
Clove garlic, crushed |
| 2 |
tb |
Bacon drippings or lard |
| 2 |
c |
Beef stock |
| 1/4 |
ts |
Cumin, ground |
| 1/4 |
c |
Jack cheese, grated |
| 1/4 |
ts |
Cumin, ground |
| 1/4 |
c |
Jack cheese, grated |
| 4 |
c |
Crisp tostadas |
| 3 |
|
Whole,dried,crushed chiles>> |
|
|
Anaheim or other mild chile. |
INSTRUCTIONS
Saute the onion and garlic in the bacon drippings or lard in a med. sized
saucepan. Add the stock, chiles, and cumin and simmer until the chiles
are tender, abt. 30 min. Ladle soup into bowls or mugs and top each bowl
with some of the grated cheese.
Divide half of the tostados evenly among the servings. Heat the bowls
under the broiler for abt. 5 min. to melt cheese. Sprinkle a few more
tostados on each. Serve remaining tostados separately in bowl.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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