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LOCATION: Recipes >> Mexican >> Tortilla Soup 14

Print this Recipe    Tortilla Soup 14

Tortilla Soup Tlaxcalteca

6 cups garlic broth
5 corn tortillas
10 oz mozzarella cheese
1/2 red onion
1 1/2 cup pureed fresh tomatoes
1/2 cup light cream
paprika
fresh chili sauce

Cut tortillas into strips, and fry in hot oil until crisp. Drain
on paper towels. Cut cheese into 3/8" cubes, peel and slice the
onion, and cut the slices into 1" lengths. Add onions, tomatoes,
and cream to hot garlic broth. Simmer 15 minutes, then season with
paprika and chili sauce. Serve with tortilla strips and cheese
cubes.


Garlic Broth

peels from 7 large brown potatoes
1 large onion 2 carrots
1 stalk celery 2 qts water
1 large sprig parsley 1 1/2 Tbsp olive oil
1 bay leaf 1/4 tsp dried whole thyme
pinch of sage salt and pepper to taste
1 full head of garlic dash of Tabasco
dash of lemon juice

Scrub potatoes and peel 1/4" thick. Quarter the onion and cut up
carrot and celery. Break up the garlic head, and peel the cloves.
Combine all ingredients and simmer for 1 1/2 hours. When done there
should be about 6 cups of broth. For a clear broth, strain out the
vegetables. For a thin puree, fish out the celery, garlic, and bay
leaf, then sieve the rest.

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