Sopa Seca De Tortilla Con Crema (Mexican Dry Soup)

• 1/2 cup corn oil
• 1 onion (finely chopped)
• 2 garlic cloves (chopped)
• 1 lb tomatoes (peeled, seeded & chopped)
• 1/2 teaspoon dry oregano
• 1/4 teaspoon sugar
• 16 corn tortillas (sml size, day-old & cut in 1/2-in strips)
• 1 cup double cream
• 1 cup parmesan cheese (freshly grated)
• salt (to taste)
• black pepper (freshly ground to taste)

1. Heat 2 tbsp of oil in a non-stick fry pan. Saute onion + garlic till soft & stir in chopped tomato.
2. Cook tomato till thick, then stir in oregano & sugar. Season to taste & set aside in a bowl.
3. Wipe the pan clean w/paper towels, heat the remaining oil in the pan & fry the tortillas without allowing them to brown. Drain fried tortilla strips on paper towels.
4. Pour a layer of the tomato sauce into a greased flameproof casserole. Add a layer of tortilla strips, a thin layer of cream, another layer of sauce & a layer of grated cheese. Continue till all ingredients have been used, ending w/a layer of cheese.
5. Cover casserole & heat through gently on the stovetop ~ or heat through for about 20 min in an oven preheated to 180C (350F).
6. *Cooks Tip* ~ Be sure to use corn tortillas for this recipe. If only lrg ones are available, use 8.
7. *Personal Note* ~ Altho not a part of the recipe or its authentic intent, I can easily see this dish 1) Converted to a main-course w/the addition of seasoned grd meat or chorizo to the sauce *or* 2) Combined w/a salad to form a meatless main-dish.

corn oil, onion, garlic, tomatoes, oregano, sugar, corn tortillas, double cream, parmesan cheese, salt, black pepper

Taken from www.food.com/recipe/sopa-seca-de-tortilla-con-crema-mexican-dry-soup-365913 (may not work)