Steamed Tortilla Casserole
This Sopa de Tortilla al Vapor also known as sopa seca de tortilla, is a fusion between chilaquiles, and enchiladas. Fried tortilla strips are bathed in a tangy tomato sauce, topped with cheese, egg, and baked.
Ingredients
- oil for frying
- 12 corn tortillas cut into large squares
- 5 large Roma tomatoes
- 1/2 large white onion
- 2 garlic cloves
- 1/4 cup parsley
- 2 eggs
- 2 tablespoons butter divided
- 3/4 cup crumbled Cotija cheese
Instructions
- . Preheat oven to 350°F
- Heat oil over medium low heat in a large skillet. Add tortillas and fry until golden brown. Remove from the skillet with a slotted spoon and transfer to a plate lined with paper towels.
- Fill a small pot with water and add tomatoes. Simmer for 5 to 6 minutes until the tomatoes start to soften. Drain and transfer to the blender. Add the onion, garlic, parsley, and blend until smooth.
- Simmer sauce in a skillet over medium low heat for 5 minutes.
- Bring a small pot with water to a boil and add the eggs. Simmer for 13 minutes. Remove from the water and transfer to a container with water and ice. Peel the eggs and chop.
- To assemble, grease a small casserole dish with 1 tablespoon of butter. Add a layer of sauce, then a layer of tortillas. Repeat. Top the second layer of tortillas with more sauce, the egg, and the remaining tablespoon of butter cut into small pieces.
- Cover with foil and bake for 20 minutes.
- Remove from the oven, and top with the Cotija cheese and serve.
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