A Lasting Love
“olive oil 2 large tomatoes, chopped 3 cloves garlic, minced 2 large, cooked chicken breasts, skinned, de-boned & cubed 6 – 8 cups of chicken stock 1 cup whole corn kernels ¼ cup cilantro 4 green onion, chopped 1 large mild jalapeño , minced (optional) Bake corn tortilla strips on a cookie sheet @ 350 until lightly browned and set aside.
In a large soup pot with olive oil on medium heat, sauté garlic, tomatoes, chicken breasts, cilantro, and green onions about 4 minutes. Then add corn and cook... another 2 minutes. Add chicken stock and cook 15 minutes and in last 5 minutes, add jalapeños if you dare. Top soup with browned tortilla strips.
You’ll have great soup in no longer than 30 minutes.
Bírria 4-5 lb. chuck roast or flank steak 2 bay leaves 2 large cloves garlic 1 can beer 2 jalapeños, seeds & veins removed 1 tsp. oregano 1 large onion, sliced Put all items into a Dutch oven or other pan with a lid and cook in oven @ 300 for 4-6 hours. Beef is ready when it is so tender it falls apart when pulled with fork.MoreLess
In a large soup pot with olive oil on medium heat, sauté garlic, tomatoes, chicken breasts, cilantro, and green onions about 4 minutes. Then add corn and cook... another 2 minutes. Add chicken stock and cook 15 minutes and in last 5 minutes, add jalapeños if you dare. Top soup with browned tortilla strips.
You’ll have great soup in no longer than 30 minutes.
Bírria 4-5 lb. chuck roast or flank steak 2 bay leaves 2 large cloves garlic 1 can beer 2 jalapeños, seeds & veins removed 1 tsp. oregano 1 large onion, sliced Put all items into a Dutch oven or other pan with a lid and cook in oven @ 300 for 4-6 hours. Beef is ready when it is so tender it falls apart when pulled with fork.MoreLess
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