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Sopa Seca De Tortilla Con Crema

Dry soup is a separate course that follows liquid soup (sopa aguada) in the main meal or comida.

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120ml/4fl oz/½ cup corn oil
1 onion, finely chopped
2 garlic cloves, chopped
450/1lb tomatoes, peeled, seeded and finely chopped
2.5ml/½ tsp dried oregano
1.5ml/¼ tsp sugar
16 small, day-old corn tortillas, cut into 1 cm/½in strips
250ml/8fl oz/1 cup double cream
115g/4oz/1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper


Serves: 6


Heat 30ml/2 tbsp of oil in a frying pan. Sauté the onion and garlic until soft and stir in the tomatoes.

Cook the tomatoes until thick, then stir in the oregano and sugar. Season and put in a bowl. Set aside.

Heat the remaining oil in the clean pan and fry the tortillas without browning. Drain on kitchen paper.

Pour a layer of tomato sauce into a greased flameproof casserole. Add a layer of tortilla strips, a thin layer of cream, another layer of sauce, and a layer of grated cheese. Continue until all the ingredients have been used, ending with a layer of cheese. Cover the casserole and heat through gently on top of the stove. (Or, heat through in a preheated 180°C/350°F/Gas 4 oven for about 20 minutes.)

Cook’s Tip:- Be sure to use corn tortillas for this recipe. If only large ones are available, use eight.

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