Patricia Ibarra

Ingredients

• 10 corn tortillas
• 1 tablespoon oil
• 750g red tomatoes
• 1/2 small onion
• 4 cloves garlic
• 1 green chille, seeds removed
• salt and pepper to taste
• Monterrey, manchego or chihuahua cheese, shredded

Method

Cut tortillas in squares, fry them in oil until crispy, put them on paper towels and set them aside.
In blender, put tomatoes, onion, and garlic until pureed. In saucepan, heat about 1 tbsp. oil, add the pureed tomatoes and the chilli, bring to a boil and simmer slowly for about 10 min., season with salt and pepper. Add the tortillas and stir to cover them with the sauce; put the cheese on top and serve. You can put some sour cream on top, if you like.

Disclaimer:

The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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Method