Deborah Dana

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Deborah Dana

Mexican Tortilla Soup

Name: Mexican Tortilla Soup
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 10 tortillas, from the previous day in strips; 1 tablespoon onion; 4 tomatoes, ground and cast; 1 clove garlic, ground; 5 tablespoons cream; 100 grams Chihuahua cheese, grated; 1 branch epazote; 1 1/2 liters chicken soup

30 mins

Low

4.5833333333333

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Deborah Dana

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Typical Mexican soup with onion, cilantro and Mexican cream or créme fraiche

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Ingredients

4 portions

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10 tortillas, from the previous day in strips
1 tablespoon onion
4 tomatoes, ground and cast
1 clove garlic, ground
5 tablespoons cream
100 grams Chihuahua cheese, grated
1 branch epazote
1 1/2 liters chicken soup

Preparation

The tortillas are fried in the hot oil and until they are golden then they are removed and drained upon a paper napkin.

In a pot, put oil and fry the onion until it is acitrone. Then add the ground tomato with the garlic and salt and pepper. Let it cook for a few minutes.

Add the chicken broth and the epazote and let it boil, about 15 minutes

Before serving, add the tortilla strips, cheese and sour cream