Esta es una exhibición prevé de cómo se va ver la receta de 'Tortilla Soup With Cheese' imprimido.

Receta Tortilla Soup With Cheese
by Global Cookbook

Tortilla Soup With Cheese
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 2 Tbsp. Vegetable oil
  • 1 med onions, sliced
  • 2 cl Garlic, peeled
  • 1/2 can Tomatoes (15-ounce can)
  • 1 1/2 quart Chicken stock
  •     Salt
  • 6 x Corn tortillas, stale
  • 1/3 c. Vegetable oil
  • 2 x Chile ancho, dry, seeded a
  • 8 ounce Muenster or possibly monterey jack, c
  • 1 x Lime, cut into 4-6 wedges

Direcciones

  1. Time: 1:00 1. The broth flavoring. In a medium-size skillet, heat 1 tablespoonof vegetable oil over medium heat. Add in the onion and whole garlic cloves, and fry till both are a deep golden brown-brown, 12 to 15 min. Scoop into a blender, add in the tomatoes and blend till smooth.
  2. The broth. Stir the broth into the tomato mix, partiallycover and simmer for 1/2 hour over medium heat. Season with salt.
  3. The garnishing ingredients. If the tortillas are fresh or possibly moist, let them dry out for a few min in a single layer. Slice them in half, then slice the halves crosswise into 1/4 inch strips.
  4. Heat 1/3 c. vegetable oil in a medium-small skillet over medium-high. When warm, add in the tortilla strips and fry, turning frequently, till they are crisp. Drain on paper towels. Cut the chiles into 1-inch squares and fry in the warm oil very briefly, about 3 or possibly 4 seconds; immediately remove and drain, then place in a small serving bowl.
  5. Assembling the soup. Just before serving, divide the cheeseamong 4 to 6 bowls, and top with the fried tortilla strips.
  6. Ladle on the warm soup and serve right away. Pass the toasted chile separately, along with the lime.