Enjoy a rich noodle soup but with a taste of Michoacán.
Learn more about Gaby Cardenas
Ingredients4 portions
Preparation
Fry the noodle soup with care not to burn it.
Blend the tomato, onion, garlic with chicken broth or water, add it to the noodle and leave until it is cooked.
Cut the tortillas and chile pasilla into thin strips and fry the tortillas and then the pasilla is only passed through the oil and removed. Reserve.
In a bowl the soup is served, one and a half tablespoon of cream is added in the center, fried strips of tortilla, pasilla and cheese are added.
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