Side Pannel
Taxco Miners' Soup
Taxco Miners' Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Side Dishes, Mexican
Ingredients List
- 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
- 1/2 -inch cubes
- Sour cream -- for garnish
- (opt )
Directions
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.
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.
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