Tortilla Dry Soup
This is a very old family recipe from my great grandmother. My children beg me to cook this and it never goes to waste! One of our absolute favorites! Enjoy!
This is a very old family recipe from my great grandmother. My children beg me to cook this and it never goes to waste! One of our absolute favorites! Enjoy!
- Carbohydrate 16.4471236763333 g
- Cholesterol 122.039767441667 mg
- Fat 40.3538611363333 g
- Fiber 4.17858340977033 g
- Protein 25.6681070146667 g
- Saturated Fat 20.0042427386833 g
- Serving Size 1 1 Serving (359g)
- Sodium 1520.9732586 mg
- Sugar 12.268540266563 g
- Trans Fat 3.9502513889 g
- Calories 526 calories
Step-by-step
- Lightly fry 1 doz. Corn tortillas in canola oil (Tortillas should still be soft and not crispy), and then cut them into 1 inch strips. Alternatively, you can preslice the corn tortillas and fry them crisper.
- Cut whole green chiles into ½ inch cubes or alternatively, use diced green chiles. Recipe seems to come out better with larger pieces of green chiles.
- Fry Sausage with Onion, add tomatoes puree, green chilies, diced jalapenos, cilantro and heavy cream. Simmer for 10 minutes.
- In a 2 quart casserole dish, place ½ of the sliced tortilla strips along bottom to cover. Add sauce and cheese then layer again with remaining tortilla strips, sauce and cheese. Bake at 350 degrees for ½ hour.
Simmering the sausage, onion, tomato puree, green chilies, jalapenos, cilantro, and heavy cream for exactly ten minutes is the critical window where flavors concentrate without reducing the liquid too far. When altering the yield of this casserole, simply adjusting the pan size will not prevent moisture issues. A standard two-quart casserole dish holds one pound of sausage and one dozen corn tortillas efficiently, creating two distinct layers of equal thickness. Doubling the ingredients requires splitting the mixture into two separate baking dishes rather than moving to a deeper container. Deeper vessels trap steam, preventing the pepper jack cheese and heavy cream sauce from binding properly with the fried tortilla strips during the thirty-minute bake at 350 degrees.
Substitutions alter the structural integrity of the dish significantly. Swapping heavy cream for whole milk reduces the fat content by approximately twenty grams per serving, but the sauce will curdle under prolonged heat and fail to thicken the corn tortilla layers. Similarly, using pre-fried tortilla chips instead of frying fresh corn tortillas removes necessary internal moisture. Freshly fried tortillas must remain soft and pliable before slicing into one-inch strips so they absorb the simmering sauce without dissolving completely into mush.
