Mexican Tortilla ~ Gluten Free / Vegan
PLEASE NOTE THAT SOME INGREDIENTS MAY BE FIELD HARVESTED. FOR BEST RESULTS INSPECT FOR ELEMENTS OF NATURE BEFORE COOKING, LIKE STONES...
If you’re in a rush, simply add this bag to 8 cups of boiling water! Stir frequently. Add 1/2 cup salsa and beer/or Clamato.
Add salt an pepper to taste.
If you have time, dice up a large onion, add a generous helping of butter and saute until soft. Add 1-3 cups of fresh hamburger and/or the thinly sliced pork and cook until well done. With out removing from heat, add 8 cups of boiling water plus this bag into pot, and add clamato to taste! Enjoy a beer & clamato while you wait! Another variation, remove chili peppers and add 28 oz diced or plum tomatoes, turn down and simmer for up to 30 minutes, Meanwhile, on a rimmed baking sheet, toss tortilla strips with 2 teaspoons oil. Bake at 400 until crisp, about 8 minutes, tossing halfway through. Divide tortilla chips between bowls and ladle soup over; top with cheese, avocado, more tortilla chips, sour cream and fresh cilantro! Serve with lime wedges on the side.
red kidney beans, black tiger beans, split green peas, brown lental, split yellow peas, split red lentil, corn, herbs & spices, chili peppers