| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Mexican | Mexican, Soup, Soups, Soups & ste | 6 | Servings |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 1 | Medium onions; sliced | |
| 2 | Cl Garlic; peeled | |
| 1/2 | cn | Tomatoes (15-oz can) |
| 1 1/2 | qt | Chicken stock |
| Salt | ||
| 6 | Corn tortillas; stale | |
| 1/3 | c | Vegetable oil |
| 2 | Chile ancho, dried; seeded a | |
| 8 | oz | Muenster or monterey jack; c |
| 1 | Lime; cut into 4-6 wedges |
INSTRUCTIONS
Recipe by: Rick and Deann Bayless - Authentic Mexican Regional Preparation Time: 1:00 1. The broth flavoring. In a medium-size skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the onion and whole garlic cloves, and fry until both are a deep golden-brown, 12 to 15 minutes. Scoop into a blender, add the tomatoes and blend until smooth. 2. The broth. Stir the broth into the tomato mixture, partially cover and simmer for 1/2 hour over medium heat. Season with salt. 3. The garnishing ingredients. If the tortillas are fresh or moist, let them dry out for a few minutes in a single layer. Slice them in half, then slice the halves crosswise into 1/4 inch strips. Heat 1/3 cup vegetable oil in a medium-small skillet over medium-high. When hot, add the tortilla strips and fry, turning frequently, until they are crisp. Drain on paper towels. Cut the chiles into 1-inch squares and fry in the hot oil very briefly, about 3 or 4 seconds; immediately remove and drain, then place in a small serving bowl. 4. Assembling the soup. Just before serving, divide the cheese among 4 to 6 bowls, and top with the fried tortilla strips. Ladle on the hot soup and serve right away. Pass the toasted chile separately, along with the lime. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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