Capon de Ajo (chopped Garlic Soup with Chiltepins)
Monday, 26 May 2008
This is a basic Chiltepin soup. This one is for true garlic lovers. Serve with flour tortillas.
At a glance
Another basic Chiltepin soup. This one is for true garlic lovers!
8 to 10 cloves garlic, chopped
1/2 onion, chopped (optional)
1 tablespoon vegetable oil or butter
4 Chiltepins (or more, to taste), crushed
2 cups boiling water
1 thin flour tortilla, heated on a griddle until crisp
Sauté the garlic and onion in the oil or butter until soft, then transfer to a soup bowl. Add the Chiltepins and pour in the boiling water. Break the tortilla into pieces and add it to the liquid.
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