#corn tortilla strips

[onyacity]

Main Dishes - Migas Breakfast Tacos The eggs in these migas breakfast tacos are cooked with onions and Hatch chiles and placed on a tortilla with fried corn tortilla strips on top.

[unattendedsims]

Baked Corn Tortilla Strips for Mexican Soups Baked corn tortilla strips are a staple in Mexican soups - use in your favorite tortilla soup or to garnish other Mexican soups or stews. 2 tablespoons avocado oil or more as needed, 8 corn tortillas

[oculuspentacam]

Migas Breakfast Tacos Recipe In these migas breakfast tacos eggs are cooked with Hatch chiles and onions and served on a tortilla topped with fried corn tortilla strips. salt and freshly ground black pepper to taste, 1 can Hatch chile peppers, 6 corn tortillas, 1 tablespoon butter, 4 large eggs, 1/4 cup onions diced, 2 Tortillas ready-to-bake or -fry corn, 1 tablespoon milk

[fearandloathingblog]

Recipe for Sopa de Tortilla Real Mexican Tortilla Soup Real tortilla soup made with fried corn tortilla strips and served with avocado, cotija, and crema is a traditional Mexican recipe.

[sixgallery]

Sopa de Tortilla Real Mexican Tortilla Soup This is an authentic Mexican recipe for real tortilla soup made with fried corn tortilla strips and served with avocado, cotija, and crema. 3/4 cup diced cotija cheese, 1 avocado - peeled pitted and diced, 4 teaspoons chicken bouillon granules, 2 tablespoons crema fresca, 1 sprig fresh parsley, vegetable oil or as needed, 1 clove garlic, 1/4 teaspoon dried oregano, 4 cups water, 2 tomatoes seeded and chopped, 3 dried pasilla chile peppers seeded, 12 corn tortillas cut into strips, 1/2 large onion chopped

[jsinsheimtweetslonger]

Avocado Soup with Chicken and Lime Strips of chicken breast are simmered in a spicy, citrusy broth, and topped with avocado and crisp corn tortilla strips for a satisfying meal that's ready in about 30 minutes. 1 white onion sliced thinly, 8 ounces skinless boneless chicken breast halves - cut into thin strips, 1.5 tablespoons olive oil, 4 fresh jalapeno peppers sliced, 1 tomato seeded and diced, 1 avocado - peeled pitted and diced, 8 cloves garlic thinly sliced, 1 quart chicken broth, salt and ground black pepper to taste, 1/4 cup fresh lime juice, 4 corn tortillas julienned, 1/4 cup chopped fresh cilantro

[bryanangeline]

Taco - Migas Breakfast Tacos The eggs in these migas breakfast tacos are cooked with onions and Hatch chiles and placed on a tortilla with fried corn tortilla strips on top.

[featherweightsofla]

Recipe for Avocado Soup with Chicken and Lime Strips of chicken breast are simmered in a spicy, citrusy broth, and topped with avocado and crisp corn tortilla strips for a satisfying meal that's ready in about 30 minutes.

[cathycantada]

Vegan Tortilla Soup Both easy and authentic, this Mexican tortilla soup elevates its basic vegan stock with a robust tomato sauce and a kick of guajillo chile.

[mildmayfoxe]

nothing like sitting down at the end of a long tiring week to eat a huge salad and a zaatar naan and a cranberry cider to watch dungeon meshi

[c4d3nz4]

Azteca Soup This soup is made from tomatoes, chipotles, and cilantro that have been cooked in chicken broth and pureed. It is topped with avocado cubes and freshly fried corn tortilla strips.

[just-your-average-tangerine]

I just had a transcendent salad experience

[moorishflower]

Mexican Pozole

Pozole! Beautiful, ruby red, glistening with fat, pozole! There's a reason she's beloved in many parts of Mexico, because honestly, what can't she do? She's infinitely customizable, allowing you to stick with tradition or try something new as you please.

At the heart of pozole is the chile sauce you use to flavor the soup -- the most traditional peppers are guajillo, pasilla and ancho, but if you want more heat you can add some chile de arbol or pequin to the mix, and if you want less heat you can sub the guajillo for cascabel. Each of these peppers has a unique flavor beneath the heat and will subtly change the taste of your pozole!

And then, if the heart of the pozole is the chiles, then the body of it is the hominy. If you've never had hominy before, it's white corn that's been dried, then soaked and cooked in a diluted lime or lye solution. That makes it sound a lot more hardcore than it actually tastes: hominy is a mild little corn nugget that, in soups, kind of takes on the texture of very firm tofu. It's soft, but you can definitely tell you're sinking your teeth into it, and when eaten on its own it's still faintly corn-y, but in pozole is incredibly subtle compared to the peppery broth. There's no taste of lye or line, however, if you're texture-sensitive you might want to buy a can and try a few first before you go through the labor of making pozole.

Because pozole is HARD WORK. I made the broth from scratch with pork shoulder and pork neckbones, so I definitely could have taken some steps out there, but I wanted to do it right. And the result was so good. You can customize pozole with all sorts of fresh garnishes -- I used cheese, tortilla strips, lettuce, lime juice, chopped white onion and cilantro. You can add chopped radishes to it, or green onion, red onion, red cabbage, pepitas...and it would also probably taste really good with some beans!

I used this recipe from Mexico in my Kitchen. There are a lot of pozole recipes out there, but most of them follow the same steps.

Changes I made:

I wasn't able to get guajillo peppers because my local corner market was out of them, so I used cascabels, ancho, and a chipotle tossed in for kick.

I used pork neck bones in the broth as well as cubed pork shoulder; you'll want to add bones any time you make broth to really bring out richness. You could also use pork ribs or bone-in pork hock, OR you can make chicken pozole with the same principle! Theoretically there's nothing stopping you from using tempeh or tofu in place of meat and making this vegan, however you'll find that vegetable broth doesn't reach that full level of richness and silkiness. It'd still probably be good, though!

For those who would like to preview the soups I'm planning to try, you can follow along on my World Soup Map! Please note: the free version of this map only allows for 100 items at a time, so there are gonna be a bunch of missing spots. World Soup Map 2 is being worked on!

[foodffs]

This White Chicken Chili combines Great Northern beans, rotisserie chicken, sweet corn, poblano and Anaheim peppers, onions, garlic, and a perfect blend of spices into a wholesome soul-warming chili. Top this chili with cheese, jalapeno slices, cilantro, and tortilla strips. It is a delicious and fun change from the traditional beef chili. 

[apoemaday]

Daily

by Naomi Shihab Nye

These shriveled seeds we plant, corn kernel, dried bean, poke into loosened soil, cover over with measured fingertips

These T-shirts we fold into perfect white squares

These tortillas we slice and fry to crisp strips This rich egg scrambled in a gray clay bowl

This bed whose covers I straighten smoothing edges till blue quilt fits brown blanket and nothing hangs out

This envelope I address so the name balances like a cloud in the center of sky

This page I type and retype This table I dust till the scarred wood shines This bundle of clothes I wash and hang and wash again like flags we share, a country so close no one needs to name it

The days are nouns: touch them The hands are churches that worship the world

[connormccafferyhater]

omg i’m a little sad. at our tournament today we had like a big gap in between games to eat lunch and my mom bought me like this southwest salad from wawa (it had tomatoes, cheese, grilled chicken, tortilla strips, corn, this like orange dressing that i can’t name atm but it was busting)

i was sitting with my teammates at the scorer’s table watching the game and all of a sudden my teammate’s like “your salad stinks, it’s giving me a headache,” and i was like oh i’m sorry because how tf do i even respond to that but even the ref came over to me and was like “that looks so nasty” + “ts stinks” and i’m like distraught atp because IK MY SALADS GOOD, i’m enjoying my salad, i literally ate the whole thing so for someone to come up to me and like gaslight me into thinking my salad wasn’t good enough or something left like a bad taste in my mouth.

ALSO the ref like asked me if i liked fried chicken (because i’m black ig idk) and i said i enjoy it (like fried chicken’s ok i’m just not a big chicken girl) and she was like to my teammate “you can tell by that answer that’s all she eat” LIKE WHAT THE FUCK IS GOING ON. WHY ARE YOU HATING ON ME AND MY SALAD AND LIKE MAKING THESE PREJUDGMENTS ABT ME??? YOU DON’T EVEN KNOW ME THIS IS THE FIRST TIME WE’VE CROSSED PATHS ON EARTH.

AND ALSO my other teammate at the scoring table with us got wawa for us and i got a strawberry cheesecake milkshake and she was like ”tf is strawberry cheesecake?” um i think it’s self explanatory??? am i like going insane or is that not like that one of the most basic cheesecake flavors. like if i saw a strawberry cheesecake flavored milkshake ANYWHERE i would think ts sounds so good. like am i crazy??

i feel like my more urban teammates don’t understand my tastes because they have a premature/not very diversified palette. what do you guys think, lmk in the comments!!