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Sopa Seca de Tortilla con chorizo Recipe | |
Mexican Beef | |
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Ingredients:
Salad oil or lard3 Chorizo sausages,skinned and chopped 1 onion,finely chopped 1 clove garlic,chopped 1 pound(about 3 medium tomatoes,seeded,peeled,and mashed) Salt Freshly ground pepper Pinch of sugar 1/2 tsp. oregano 18 small,day-old tortillas,cut into 1/2" strips 1/2 cup heavy cream 1/2 cup (about 2 oz. Parmesan cheese
Directions:
Heat a little oil or lard in a heavy skillet,and fry the sausages.The amount of fat to use depends on the sausages,which are sometimes dry,but which more often give off a quantity of fat. When done,lift out the sausages,drain on paper towels,and set aside.Fry the onion and garlic in 2 Tbs. of fat until limp but not brown;add the tomatoes and continue cooking,stirring from time to time,until the sauce is smooth.Add salt and pepper to taste,a pinch of sugar,and the oregano.Set aside.Heat more oil or lard in a skillet,and fry the tortilla strips without letting them become crisp and brown,Drain on paper towels.Grease a shallow,ovenproof casserole;add a layer of tomato sauce on the bottom;then a layer of tortillas;a layer of sausage,until all the ingredients are used up,finishing with a layer of tortillas. Cover with the cream,and sprinkle with the cheese. Place in a preheated 350*F. oven until hot throughout-about 30 min. Serves 6 | |