Ingredients
-
12 roma tomatoes, whole
-
3 teaspoons oregano (Mexican if you have it)
-
10 garlic cloves
-
5 bay leaves
-
2 teaspoons marjoram
-
1 teaspoon thyme
-
6 large peppercorns
-
3 teaspoons peppercorns, small
-
1 tablespoon oil
-
1/4 cup onion
-
8 pieces chicken
-
8 corn tortillas, cut into thin strips
-
4 cups mozzarella cheese, shredded
-
2 avocados
-
2 teaspoons cumin seeds (can substitute ground)
-
4 tablespoons chicken bouillon granules
Instructions
- Boil tomatoes 10 minutes.
- Place tomatoes and next 8 ingredients in blender and blend for 4 minutes.
- Saute onion in oil and add blender contents by pouring through a mesh strainer.
- Add one quart of water to strainer and swirl.
- Put leftover ingredients from strainer in 1/2 cup of water, blend well and strain into pot.
- Add one more quart of water.
- Add chicken bouillon and chicken pieces and boil until chicken is cooked.
- Fry tortilla strips in oil until crispy.
- Heat 8-10 oz. of stock for each serving. Place one piece of chicken in stock to heat and then debone.
- Fill bowl with a handful of chips, 3-4 avocado slices, meat of one piece of chicken, cover with mozzarella cheese.
- Pour boiling broth over ingredients in bowl and serve.