Dry Tortilla Soup (Sopa seca de tortillas)
When I saw the name of this mexican dish I could not resist thinking it was contradictory to see a soup that was called a dry soup; well this "soup" isn't completely dry and this easy mexican recipe can be seen a bit like a vegetarian chilaquiles dish, so essentially this dish consists of fried tortillas topped by a salsa verde with tomatillos, in turn topped by melted cheese...
Recipe for the Sopa Seca de Tortillas:
Ingredients:
* 36 fresh tortillas
* 1 lb. tomatillos, peeled and clean
* 1 teaspoon butter
* 1/2 onion, chopped
* 2 poblano chiles, sliced
* 2 cups sour cream
* 1/2 cup grated cheese (like Monterey Jack, Chihuahua, Oaxaca)
* 2 tablespoons butter
Procedure:
1) Preheat oven to 300 ˚F. Slice the tortillas in strips about 1/2 inch wide; fry them in hot oil, but just enough to make them slightly crispy.
2) Cook the tomatillos in a pot with salted water. Drain, then liquefy using your blender.
3) Heat the butter in a saucepan over medium heat. Add onion and fry until cooked. Add the tomatillos sauce and chile poblano strips. Bring the salsa to a boil then simmer; seasoned with salt to our taste.
4) Grease up a pan and put the soup ingredients at the bottom, in this order: first a layer of tortilla strips at the bottom of it, then some salsa verde, more chile strips and sour cream. Repeat the procedure until you use up with the tortillas, salsa, and chile with sour cream. Finally, cover with grated cheese and distributes the pieces of butter over the surface.
Bake, for the time necessary for the cheese to melt and make a nice crust. Serve immediately, while hot.
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