| Yield | 6 |
|---|---|
| Source | Auntie Veronica of Sinaloa Hawaiian Tortillas, Inc. |
| Prep Time | 5 minutes |
| Recipes | Snacks |
| Yield | 6 |
|---|---|
| Source | Auntie Veronica of Sinaloa Hawaiian Tortillas, Inc. |
| Prep Time | 5 minutes |
| Recipes | Snacks |
Perfect for watching movies or games at home! This delicious ethnic finger food is addicting because its easy to eat, has an ono dipping sauce and is crispy fried...how can you go wrong?! Get the family or the party people to help make these because they go faster than it takes to make them!
In a large pan over medium heat, saute a small handful of tortilla strips in about an inch of frying oil until golden brown. Place on paper towel to cool. Remove most of the oil from the pan except for a couple tablespoons, add the pasilla chile rings and saute until crispy. Place on paper towel to cool. In the same pan, pan roast the garlic, tomatoes and onions until you get a semi-charred color. Next, peel and core the tomatoes, then puree in a blender or food processor with the some of the chicken stock, onions and garlic until smooth.
This recipe is almost vegetarian, however to make it completely vegetarian, substitute the chicken stock with a vegetable stock. If you prefer this recipe to have meat in it, almost any type of protein should work well if shredded or braised well. Eat this soup with some warm buttered or melted cheese Sinaloa Hawaiian flour tortillas for a hearty accouchement. Find these ingredients, and enjoy this recipe with a chilled glass of Chardonnay, Reisling, Spatlese, Pinot Grigio or Sauvignon Blanc found at your nearest Times Supermarket! Shoots Den!