8 corn tortillas, from the previous day, cut into strips and fried
6 tomatoes, ripe
2 cloves garlic
1/4 onions
1 sprig fresh epazote
2 liters chicken broth
1 pasilla chile, golden in oil and cut into thin slices
salt , to taste
granulated chicken bouillon, to taste
canola oil, as needed
1 avocado, ripe
Preparation
0 mins
0 mins
Low
Blend the tomato, onion, and garlic.
Fry the previous mixture with a little oil. Add the sprig of epazote, and season to taste.
Pour in the broth and let it boil, adjust the flavor.
Add the already golden tortillas and lower the heat. Serve in a deep plate, add Manchego Singles® cheese and decorate with slices of chili and avocado.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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