You may also like
Categories:Viewed: 6 - Published at: 2 years ago
Ingredients
- 1 c. Extra virgin olive oil
- 3 x Garlic cloves crushed
- 2 x Celery stalks diced
- 1 lb Tomatoes peeled, seeded, and minced Coarse salt to taste
- 2 x Bay leaves
- 1 x Arbol chile finely minced
- 2 quart Chicken stock
- 1/2 bn Cilantro, leaves only minced
- 12 slc Country bread
- 1/2 lb Cotija cheese grated
Method
- Heat the extra virgin olive oil in a large heavy saucepan, over a medium-high heat.
- Add in the garlic, cook till soft.
- Then add in the celery, and tomatoes.
- Continue to cook another few min.
- Add in bay leaves and Arbol chilies, cook briefly and gradually pour in the chicken stock.
- Bring to a boil, cover the saucepan, reduce the heat and cook gently for about 40 min.
- Strain the stock, pressing on the solids, and return broth to the saucepan.
- Throw away the solids.
- Add in the cilantro.
- Toast the bread lightly and drop it into the warm stock.
- Leave for 2 min, then serve at once, with the grated Cotija cheese.
- This recipe yields 6 servings.
