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Description
From the cooking school: https://cookinvallarta.com/
Ingredients
US|METRIC
4 SERVINGS
- 5 tomatoes
- 8 corn tortillas (sliced into strips, preferently 1 day old corn tortillas)
- vegetable oil
- 1 avocado (sliced or cubed)
- 1 garlic clove
- 1/2 cup panela (Mexican cheese-, or queso fresco, cubed)
- sour cream
- leaves (Epazote, or basil leaves, 10 grams)
- 1 guajillo (dry chile, available in packages in Mexican grocery stores)
- 2 pasilla (dry chile pepper)
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Directions
- Boil the tomatoes
- Open the dry chiles, clean off the seeds and fry until crispy.
- With the oil of the chile peppers fry the tortillas until they get brown and crunchy.
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