INGREDIENTS:
5 TOMATOES
SOUR CREAM
8 CORN TORTILLAS, SLICED INTO STRIPS.
VEGETABLE OIL
1 AVOCADO, SLICED OR CUBED.
1 GARLIC CLOVE
3 SLICED OF ONION
¼ MEXICAN CHEESE PANELA OR QUESO FRESCO, CUBED
EPAZOTE LEAVES OR CILANTRO
2 GUAJILLOS DRY CHILES
Instructions:
1.- Boil the tomatoes, onion, garlic, 1 guajillo chile ( clean), 2 leaves of epazote.
2.-Fry the tortillas until they get Brown and crunchy. Take off and clean the oil
3.-Cut the other chile in small sliceds and tosted it
4.- Blender the tomatoes, onion, garlic and chile, strain and season with salt and pepper when boiling.
5.- In the center of a soup bowl put tortillas chips, salsa and decorate with the avocado, cheese cream, chile and epazote leaves.
