INGREDIENTS

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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