Tortillas Guerrero

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Tortilla Soup

Tortilla Soup
Servings 4
  • 1/2 kilo (1 lb) Guerrero ® White Corn Tortillas
  • 4 tomatoes
  • 1 garlic clove
  • 1 pinch of marjoram
  • 1/2 cup of grated cheese
  • 1/4 cup of pork chitterlings
  • 2 ancho chili peppers (seedless)
  • 1/4 sour cream
  • 1 avocado
  • 2 tbsp. chicken broth
  • 1 tbsp. pepper
  • Cooking oil
Cook the tomatoes and then place them in a blender along with the garlic clove and the marjoram; once blended, boil the mixture with the chicken powder and the desired amount of water to make the salsa.

Cut the Guerrero ® White Corn Tortillas in small strips or squares and fry them lightly. In a separate pan fry the seedless ancho chili peppers. Place the tortillas in a bowl and add the salsa making sure it is hot. Garnish your soup with sour cream, fried ancho chili peppers, pork chitterlings, avocado and sprinkle with grated cheese.
When cooking the salsa, add an epazote leaf to enhance the flavor.
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