Cut tortillas into strips, fry in oil until crisp, then remove from pan and drain on absorbent paper. Place in pot and add boiling broth which has been prepared in the following manner: Fry onion and tomato puree in the oil that was used to fry the tortilla strips. Add stock. Mash cilantro, add a little broth, and strain into the stock. Cook half an hour, adding the mint leaves during the last 10 minutes. Serve with grated cheese.
*If you cannot find cilantro, try an oriental market and ask for Chinese Parsley (yinsoits'oi)
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