1. Simmer the chicken broth. 2. In a blender puree the tomatoes, garlic, onion, chiles and epazote add a small amount of broth to help the blades turn. 3. In a separate saucepan, heat 1 tablespoon corn oil, then add the puree and cook over medium heat for 15 minutes. 4. Add the broth, cook another 15 minutes. 5. Cut the tortillas into small strips, fry in hot oil until crispy. Drain well. 6. Top with cheese and avacado to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
