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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 6 |
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This is an everyday dish in Mexico,ad everybody loves it,kids,adults and crowds. Ingredients:
10 corn tortillas cut in half and then in thin strips |
4 rather large tomatoes |
1lt chicken broth |
2 sprigs of cilantro |
1 chipotle |
little piece of onion |
garnish |
2cups monterey jack cheese cut into small cubes |
1/2 a cup of cream |
diced chipotle (optional) |
Directions:
1. Fry the tortillas until crispy. You can also spray them with some oil and put them in the oven,until they are crispy. You have to move them so that they don´t burn on one side.
2. Boil the tomatoes with the piece of onion until very tender.
3. Put tomatoe in the blender and puree it with chipotle.
4. In a caserole put a tablespoon of oil and strain the pureed tomatoes,leave it there until it changes color, then add the chicken stock,cilantro and let it boil.
5. Add salt and pepper to taste.
6. When you are ready to serve add tortilla (don´t let it boil)
7. Put all garnishes on the side separatly.
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