this recipe was sooo easy and delicous, actually tasted like authentic restaurant quality and it was AMAZING!

Casserole » Soups » Mexican and Central American recipes

Recipe Language : English


(4 servings)

12 corn tortillas
Oil for frying
4 poached and peeled tomatoes
1 / 2 onion, finely chopped
1 clove garlic, minced
2 quarts chicken broth
1 sprig parsley
1 sprig epazote
Salt and pepper
4 fried pasilla chiles, seeded
1 avocado, diced
1 / 2 cup grated cheese, double cream
Cream, the necessary

Cut the tortillas into strips and thin. Fry tortilla strips in hot oil.

In a tablespoon of oil, fry the tomatoes, onion and garlic. After cooking for 5 minutes over low heat, add half the chicken broth.

Blend the soup and return to a hot pan with the remaining chicken broth. Add parsley and epazote, simmer for 20 minutes and correct seasoning.

Place tortilla chips in a bowl and serve with hot tomato sauce. Serve with the chile pasilla, avocado, cheese and cream.

Recipe Details

Recipe Chef Name : MoRtHy
Recipe Course : Soups
Recipe Type : Casserole
Recipe Cuisine : Mexican and Central American recipes
Recipe Diet :

Recipe Submitted By
Name : Maria de los Angeles Pacheco Vazquez
Town : San Jose del Cabo
Region : whole Mexico
Country : Mexico
Tel : +52 6241558349
Email :

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