SOPA DE AJO
My Uncle Harry, who lived in Mexico, loved cooking Mexican specialties. He got this recipe from an Acapulco chef. We’ve always loved it.
2 tablespoons olive oil
4 garlic cloves, coarsely chopped
4 corn tortillas, cut in to 6 wedges each, or 1 cup broken corn chips
1 quart rich beef stock
2 tablespoons chopped green chile or to taste
2 teaspoons ground mild chile
2 corn tortillas, cut into 1/4-inch strips and crisp-fried
1 cup shredded Monterey Jack cheese
1 jalapeno chile, thinly sliced
- Heat olive oil in 3-quart saucepan with a tight-fitting lid. Add garlic and cook briefly. Add tortilla pieces and fry, crushing with the back of a wooden spoon.
- When tortilla pieces are lightly browned, add beef stock, green chile, and 1 teaspoon of the ground chile. Simmer 10 minutes.
- To serve, ladle into soup bowls, then sprinkle each serving with ¼ of the tortilla strips and top each with ¼ cup of the shredded cheese and ¼ teaspoon of the ground chile. Heat briefly in oven until cheese melts. Top each bowl with jalapeno chile slices.