• Salad oil or lard
  • 3 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


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

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Submitted 6/13/05.
Source: Elisabeth Lambert Ortiz Mexican Cookbook
Submitted By: Eileen Werth
Sopa Seca de Tortilla con chorizo