| Ingredients: 2 Tablespoon(s) lard 1 roughly chopped onion, white 6 Clove(s) smashed garlic 2 seeded, sliced chili, jalapeno 1 Teaspoon(s) cumin seeds 1 Bunch(s) cilantro 2 Pound(s) cored tomato 1 Teaspoon(s) sugar 2 Cup(s) tortilla chips 6 Cup(s) chicken broth |
Directions:
In a large pot, melt lard and saute onion for five minutes until softened, but not carmelized. Add garlic, jalapeno, cumin, cilantro stems. Saute until fragrant, about 30 seconds. Add tomatoes, sugar, tortilla chips, chicken stock. Bring to a boil then lower to simmer for 10 minutes. Then let cool for 5 minutes. Blend in batches with the blender no more than half full. Reheat after blending. Adjust salt to taste. Add pepper, half the cilantro leaves, Serve in bowls over tortilla chips, garnish with cilantro, sour cream, mexican cheese, avocado, chopped onion. |