The Secret to
Authentic Mexican Food
Recipes
Tortilla Soup
Ingredients:
10 (6 inch) corn tortillas
cut into 1/2 inch strips
1 1/2 cups vegetable oil
4 cups chicken broth
1 cup fresh cilantro leaves
2 large tomatoes
1 large onion
1 tablespoon chipotle peppers in adobo
1 tablespoon salt
2 avocados - peeled, pitted and diced
Instructions:
Heat oil in large sauce pan and carefully drop in cut up tortillas. Fry until golden brown and crunchy. Cover a plate with a paper towel, place done tortillas on towel and pat dry, absorbing excess oil. Sprinkle salt on top of tortillas, trying to coat both sides. Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed. In a saucepan heat chicken broth, chipotle chili and pureed vegetables. Bring to a boil and then serve. Prior to serving, add tortillas and avocado cubes to soup or place tortillas and avocado cubes into individual serving bowls. Buen provecho!

Chicken Enchiladas
Ingredients:
1 pound skinless, boneless chicken breast 12 (10 inch) flour tortillas
8 ounces of Queso Fresco
19 ounces of green Tomatillo Salsa
Instructions:
In a pot with enough water to cover, boil the chicken 25 minutes, or until juices run clear. Drain, cool, and shred. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish. Cover with the green Tomatillo Salsa. Bake enchiladas 30 minutes in the preheated oven. Top with reserved cheese, and continue baking 5 minutes, until cheese is melted. Enjoy!