A resource dish that makes use of leftover corn tortillas from the previous day, it is one of the most popular stews in the country. national soup. The flavor of epazote is a sign of authenticity and is associated with the flavors of the earth.
material: (For 6 people)
- 8 corn tortillas
- 2 avocados
- 150g fresh cheese, cut into cubes
- 3 ripe tomatoes
- 1/2 onion
- 2 pasilla chiles
- 3 cloves garlic
- 3 green lemons
- 2 sprigs of epazote or coriander
- 8 cups chicken soup
- Olive oil
- black pepper and salt
Preparation:
Roast the garlic, onion (peeled and cut into cubes) and tomatoes in a medium oven. Peel the tomatoes, remove the core and mash them completely.do.
Fry the resulting puree in a little olive oil over high heat, bring to a boil, wait a few minutes, reduce the heat and continue to simmer for 5 minutes, stirring constantly, until the sauce thickens and acquires a dark color.
Add the chicken stock and epazote or cilantro, season with salt and pepper, and continue to simmer for another 15 minutes. Cut the tortillas into thin strips and fry in very hot olive oil until golden brown on both sides. Drain on absorbent paper.
Cut the chili pepper into 1-centimeter slices, remove the seeds, and then fry in hot oil. Once crispy, remove and drain.
Warm the soup just before eating. Add tortilla strips, garnish with chili peppers and diced avocado, and sprinkle with grated cheese.
