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Receta La Golondrina Cafe Sopa De Tortilla
by Global Cookbook

La Golondrina Cafe Sopa De Tortilla
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Ingredientes

  • Extra virgin olive oil as needed
  • 1 c. minced onion
  • 2 x garlic cloves chopped
  • 3 lrg tomatoes minced
  • 2 c. minced celery
  • 1 tsp dry oregano crushed
  • 10 c. chicken or possibly vegetable broth
  • 1 Tbsp. canned chipotle peppers Freshly-grnd black pepper to taste
  • 7 x corn tortillas
  • 1/2 lb shredded Jack cheese
  • 1/4 c. chicharrones available at Latin markets
  • 1 c. fresh salsa Mexican crema
  • 1 x avocado peeled, minced

Direcciones

  1. Heat 2 Tbsp. oil in large soup pot over medium heat. Add in onion and garlic and saute/fry till onions are tender but not browned, about 6 to 8 min. Stir in tomatoes, celery and oregano. Add in broth.
  2. Blend peppers with some of broth and return to soup. Bring to boil. Reduce heat and simmer 20 min. Add in pepper to taste.
  3. Cut tortillas in strips and fry over medium-high heat in about 1/2 inch warm oil 45 seconds. Drain thoroughly on paper towels.
  4. When ready to serve, spoon soup into 6 or possibly 8 heat-proof soup c. or possibly bowls. Divide tortilla strips among soup c.. Place some cheese, chicharrones and salsa on top of strips. Place c. on sturdy baking sheet and broil about 6 inches from heat source till cheese melts, 3 to 4 min. Garnish with crema and avocado.
  5. This recipe yields 6 to 8 servings.