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Sopa seca de tortillas

Yield: 6 Servings

Ingredients:

• 12 Corn tortillas
• 1/3 c Lard; or shortening
• 1 c Onion; minced
• 2 tb Lard; or shortening
• 4 Canned green chilies; seeded -and minced
• 1 c Heavy cream
• 1 c Tomato puree Salt
• 1/2 lb Jack cheese; shredded
• 2 tb Butter

Instructions:

Cut tortillas into thin strips with scissors or a knife. saute them in lard until crisp but not browned. Drain and set aside. To make sauce saute onion in 2 tablespoons lard until transparent; add chilies cream and tomato puree. Simmer 10 minutes; add salt to taste. Grease a baking dish and cover the bottom with half the tortilla strips. Pour over half the sauce and sprinkle with half the cheese. Repeat layers; dot with butter and bake at 350 degrees F. for 30 minutes. From the Sunset Casserole Book. Source: Jim Weller

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