Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vegetable oil
1 Medium onions; sliced
2 Cl Garlic; peeled
1/2 cn Tomatoes (15-oz can)
1 1/2 qt Chicken stock
Salt
6 Corn tortillas; stale
1/3 c Vegetable oil
2 Chile ancho, dried; seeded a
8 oz Muenster or monterey jack; c
1 Lime; cut into 4-6 wedges

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

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