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	CAPON DE AJO 8 cloves garlic, chopped -- (8 to 10) 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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