• In a blender, combine the Oaxaca Cooking paste, tomatoes, onion and garlic. Puree until smooth. Heat 1 tbsp oil in a saucepan. Pour Oaxaca-tomato mixture and fry until it thickens, about 5 minutes. Add epazote and broth. Simmer for about 25 minutes and season to taste.
• Meanwhile, heat ½ cup oil in a frying pan and fry tortilla strips until crisp and lightly browned. Drain on paper towels. In the same sauce pan, fry the Pasilla chile strips on low heat for 20 seconds. Remove and drain on paper towels.
• To serve, ladle soup on individual bowls and garnish with tortilla strips, avocado, queso fresco and pasilla chile. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2193g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 473 (58%)|
|Amt Per Serving||% DV|
|Total Fat 52.6g||70 %|
|Saturated Fat 13.9g||70 %|
|Monounsaturated Fat 27.3g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 30.2mg||9 %|
|Sodium 3397.9mg||117 %|
|Potassium 2272.9mg||60 %|
|Total Carbohydrate 51.8g||15 %|
|Dietary Fiber 17.6g||71 %|
|Sugars, other 34.2g|
|Protein 37.3g||53 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 819
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