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Sopa Tarasca

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Thursday, 04 September 2008 06:57
  • 1 or 2 Tbs butter
  • ½ small onion
  • 4 or 5 tomatoes
  • 1 Tbs sugar
  • 1 tsp KnorrSuiza (brand) or any brand chicken bullion
  • corn tortillas cut into strips
  • monterrey jack cheese, or similar
  • sour cream
  • canned chipotle peppers
  • 4 or 5 cups water
  • oil
  • In a pot clarify onions (cut in pieces), and butter
  • Add tomatoes (cut in quarters)
  • When tomatoes are starting to become tender, add water and bullion
  • When fully cooked, use a blender to puree the tomatoes, and strain them back into the pot (add 1-2 Tbs of oil to the pot before returning tomatoes) with a seive
  • cook for a little while, and add salt to taste
  • Fry the tortillas in oil and dry them on a paper towel
  • When the soup is done, serve in a bowl adding tortillas, sour cream, pieces of cheese, and chipotle cut in small pieces. ( you can add 1 chipotle pepper to the tomates when you puree it in the blender if you like it a little more spicy)
  • If wanted, add some pieces of avocado as well



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