Preparation:
Cut tortillas into 1-inch triangles spray lightly with corn oil place onto a baking sheet in a single layer bake @ 400 degrees until browned remove from oven to cool on paper towels repeat with remaining tortillas, set aside combine masa and 1/4 cup stock mix well, cover, and set aside place chiles in salted water to soften for 60-90 minutes drain well combine chiles and minced onions in a food processor process to a smooth puree heat butter in a saucepan, over a medium flame add puree; heat and stir for 8-10 minutes stir in remaining chicken stock and simmer for 8-10 minutes stir in cream and remove from heat press masa mixture through a sieve into a medium bowl add a small amount of broth-mix to a smooth paste whisk masa mixture into broth season to taste with salt and white pepper place over a very low flame for at least 60 minutes and up to 4 hours, stirring often divide cheese between individual serving bowls ladle in broth garnish with tortilla points and cilantro leaves serve hot |
