Tortilla Soup - cooking recipe

Ingredients

1 large or 2 small tomatoes
12 corn tortillas
lard or olive oil for frying
1 medium onion, chopped
2 cloves garlic
4 c. chicken stock
salt and pepper

Preparation

Halve and grill (broil) the tomato or dry-fry it.
The tortillas should be slightly dry; stale ones are ideal.
Cut them into strips about 1/2 x 2-inch, deep-fry them until they are crisp and brown.
Set them aside.
Pour off all but
a tablespoon of lard or oil.
Fry the onion and garlic until golden brown; in a blender, puree them with the tomato.
Return the mixture to the frying pan with another tablespoon of lard or oil; fry until thick, stirring constantly.
Add the broth; simmer for 1/2 hour. Season to taste; pour over the crisp tortillas in individual bowls.
Serves four.