Sopa Seca De Tortilla Con Crema (Mexican Dry Soup) - cooking recipe

Ingredients

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)

Preparation

Heat 2 tbsp of oil in a non-stick fry pan. Saute onion + garlic till soft & stir in chopped tomato.
Cook tomato till thick, then stir in oregano & sugar. Season to taste & set aside in a bowl.
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.
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.
Cover casserole & heat through gently on the stovetop ~ or heat through for about 20 min in an oven preheated to 180C (350F).
*Cooks Tip* ~ Be sure to use corn tortillas for this recipe. If only lrg ones are available, use 8.
*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.