TORTILLA-SOUP2(SP)       USENET Cookbook       TORTILLA-SOUP2(SP)
TORTILLA SOUP
     TORTILLA-SOUP2 - A soup with crispy tortillas
     This is my recipe for a soup that is very popular 
in Mexico.
     If you have ever wondered what to do with some 
leftover tor-
     tillas that are in your refrigerator, then read 
this recipe.
     If you haven't wondered, then do it with fresh 
tortillas.
INGREDIENTS (Serves 4)
     12        corn tortillas
     2 cups    tomato sauce (2 standard cans)
     1/4 cup   chopped onion
               chopped mozzarella cheese
               crushed pork rinds
               chopped avocado
               oil for frying
PROCEDURE
          (1)  Cut the tortillas into strips (about 
1 inch wide).
          (2)  Fry the tortillas in the oil until golden 
brown
               and crispy. Dry them in a paper towel 
and add a
               little salt.
          (3)  To make the soup: In a medium kettle 
sauté the
               onions in a bit of oil until they become 
translu-
               cent. Mix 2 cups of water with the tomato 
sauce
               and bring to a boil. Set aside. Add salt 
and
               pepper to taste.
          (4)  To serve: pour the soup into 4 soup bowls. 
Put
               some tortilla strips in each bowl. Bring 
them to
               the table along with the cheese, pork 
rinds, and
               avocado. Each person adds the rest to 
his/her soup
               to their taste.
NOTES
     You can add some tabasco sauce to the soup to make 
it hot or
     use any cheese that will melt when added to the 
soup.
     Pork rinds are a typical Mexican snack that is 
sold in many
     supermarkets in bulk or in the snack area.
RATING
     Difficulty: easy Time: 10 minutes Precision: no 
need to
     measure.
CONTRIBUTOR
     I. Arieh Cimet
     Northwestern University, Evanston, Illinois, USA
     {ihnp4,chinet}!nucsrl!cimeti
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     Subject: RECIPE: 1000 calorie-a-bite trifle
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