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- 12 tortillas made with MASECA® corn masa flour cut into strips
- 3 tablespoons of frying oil
- 2 medium tomatoes, cut in chunks and without seeds
- 4 cups of water
- ½ big onion, cut in chunks
- 1 garlic clove
- 1 spring of parsley
- ¼ teaspoon of dried oregano
- 1 pasilla pepper, seedless and fried
- 1 guajillo pepper, seedless, fried and cut into strips
- 3 teaspoons of chicken bouillon powder
- 1 avocado, diced in small cubes
- 3.5 ounces of fresh cheese
- Salt and pepper to taste
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Modo de Preparación
- Heat enough oil to fry the tortilla strips in a big pan at medium-to-high heat.
- Add the tortilla strips and fry until golden brown. Once ready, placed them on a plate with a paper towel to absorb excess oil. Set aside.
- In a blender, add the tomatoes, onion, garlic and oregano with some water and blend well.
- Add the mix in a hot pan and fry for a few minutes.
- Add water and let it boil. Add the chicken bouillon powder, add the fried pasilla pepper, parsley and season with salt and pepper to taste.
- Check flavor and add more chicken bouillon powder if needed.
- Close the pan with a lid and cook at low heat for 15 minutes. Turn off the heat and remove the spring of parsley.
- Serve the soup in a bowl, add tortilla strips, avocado, fresh cheese, and guajillo pepper strips.
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