Name: Taxco Miners' Soup
Ingredients: 4 Corn tortillas; Salt -- to taste; 1 tb Olive oil; 1 md Onion -- thinly slivered; 1 sm Garlic clove -- minced; 1/2 ts Ground cumin; 2 Canned green chiles --; Finely chopped; 15 oz Canned tomato sauce; 2 c Chicken stock; 1 c Water; 1/4 lb Monterey jack cheese -- in inch cubes; Sour cream -- for garnish; (opt )

My conclusion is that the local church is to be governed by a plurality of individuals who are described in the New Testament as elders, insofar as they hold an office of great dignity and importance (perhaps even with an allusion to age or at least spiritual maturity), or bishops, insofar as they exercise oversight of the body of Christ, or pastors, insofar as they spiritually feed, care for, and exercise guardianship over the flock of God.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Mexican	Side dishes, Mexican	4	Servings

INGREDIENTS

4		Corn tortillas
		Salt — to taste
1	tb	Olive oil
1	md	Onion — thinly slivered
1	sm	Garlic clove — minced
1/2	ts	Ground cumin
2		Canned green chiles —
		Finely chopped
15	oz	Canned tomato sauce
2	c	Chicken stock
1	c	Water
1/4	lb	Monterey jack cheese — in inch cubes
		Sour cream — for garnish
		(opt )

INSTRUCTIONS

1. Fill a deep, heavy skillet with about 1/2 inch of vegetable oil. Heat
oil to 350 to 375 degrees F. Cut tortillas in half, and then into 1/2-inch
wide strips. Fry tortilla strips, about a third at a time, until crisp and
lightly browned (about 2 minutes). Remove with slotted spoon to paper
towels to drain; salt lightly.
2. In a medium saucepan, heat olive oil over medium heat. Add onion and
saute until soft, but not browned. Mix in garlic and cumin; then add green
chiles, tomato sauce, stock, and water. Bring to a boil, cover, reduce
heat, and simmer for 10 minutes.
3. Meanwhile, bake fried tortilla strips in a single layer in a preheated
325 degree F oven 8 to 10 minutes. Place heatproof soup bowls on baking
sheet in oven during last 5 minutes.
4. Remove hot soup bowls to a heatproof tray. Working quickly, divide hot
tortilla strips among the bowls. Top with cheese cubes. Ladle hot soup over
tortillas and cheese and serve at once.
5. Spoon in a little sour cream at the table, if desired.
Recipe By     : The California Culinary Academy
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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