A lighter take on the tradtional Mexican favorite
By Georgina del Ángel Cabrera Original Print Publication: April, 2007
- Tortillas de maíz
- 1 kg red tomatoes
- 1 medium-sized white onion
- Epazote (washed)
- Green or cascabel chile (optional, to taste)
- 100 g queso panela
- Shredded chicken
The day before they are to be served:
Cut tortillas into small triangles, cover with a paper napkin, and leave out overnight
Warm a Teflon pan on low heat. When hot, add a handful of the day-old tortilla pieces. Stirring occasionally, heat until they are crunchy like a tostada. Remove from heat and spread on a plate.
Mix the tomatoes, onion and chile in a pan on medium heat. When the vegetables are browned, drop them into a blender. Add a teaspoon of salt, 500 ml of water and blend. Put mixture in a pot, add a tablespoon of vegetable oil, and bring to a boil. Add a branch of epazote, cover and let boil for about 20 minutes.
Cover the pieces of tortilla with queso panela and pour the hot salsa over top. Garnish with shredded chicken, onion slices and a little finely diced epazote.