Ok, it's about time I put some REAL Mexican cuisine here:
INGREDIENTS
* 10 (6 inch) corn tortillas, cut into 1/2 inch strips
* 1 1/2 cups vegetable oil
* 4 cups chicken broth
* 1 cup fresh cilantro leaves
* 2 large tomatoes
* 1 large onion
* 1 tablespoon chipotle peppers in adobo sauce
* 1 tablespoon salt
* 2 avocados - peeled, pitted and diced
DIRECTIONS
1. Heat oil in large sauce pan and carefully drop in cut up tortillas. Fry until golden brown and crunchy. Cover a plate with a paper towel, place done tortillas on towel and pat dry, absorbing excess oil. Sprinkle salt on top of tortillas, trying to coat both sides.
2. Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.
3. In a saucepan heat chicken broth, chipotle chili and pureed vegetables. Bring to a boil and then serve. Prior to serving, add tortillas and avocado cubes to soup.
¡Provecho!
INGREDIENTS
* 10 (6 inch) corn tortillas, cut into 1/2 inch strips
* 1 1/2 cups vegetable oil
* 4 cups chicken broth
* 1 cup fresh cilantro leaves
* 2 large tomatoes
* 1 large onion
* 1 tablespoon chipotle peppers in adobo sauce
* 1 tablespoon salt
* 2 avocados - peeled, pitted and diced
DIRECTIONS
1. Heat oil in large sauce pan and carefully drop in cut up tortillas. Fry until golden brown and crunchy. Cover a plate with a paper towel, place done tortillas on towel and pat dry, absorbing excess oil. Sprinkle salt on top of tortillas, trying to coat both sides.
2. Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.
3. In a saucepan heat chicken broth, chipotle chili and pureed vegetables. Bring to a boil and then serve. Prior to serving, add tortillas and avocado cubes to soup.
¡Provecho!
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