We went up to Doughnut falls a few weeks ago. Here's the pics. We tried to get a pic of her next to her brothers but she just would not hold still long enough. At least we did her her in the same pic!
And, she was so happy to be walking! She loved it up there! Next summer we'll have to go up in the mountains more often.
Wednesday, October 21, 2009
Thursday, October 15, 2009
Step 2: Stick them in a blender and blend on high till smooth consistency.
Pour into large skillet, add 2 to 3 cups of water or chicken broth. Cover and let simmer for about 30 minutes to enhance flavor. If you're using water you will want to add chicken flavor. I like this one the best for all Mexican style cooking. (you can get it at just about any store in the international foods aisle.) Step 3: Take about 10 dry corn tortillas per person and break them into chip sizes. To dry the tortillas you can either leave them out overnight to air dry (preferred method) or you can stick them in a 250 degree oven till dry, be sure to make single layers only to ensure even drying. I prefer the Guerrero brand white corn tortillas. (Flour tortillas do not work for this)
I've never seen anyone use tortilla chips from the store so I wouldn't recommend even trying it.
Step 4: Heat a large frying pan or skillet with about 1/2 inch of oil. Fry the tortillas till golden brown (be careful not to burn them though)
Step 5: Mix the tomato broth with the fried chips. Cook till chips are tender.
This step is not something that you can do ahead of time. If you do they will get very soggy.
Garnish with cheese, chopped fresh cilantro and sour cream. ( I used grated mozzarella cheese but the best for this is Queso Fresco, a crumbly Mexican cheese)
Now doesn't that look good! Enjoy!
I forgot to add that if you want it spicy boil 1 or jalapenos with the tomatoes.
Catherine, We also add fried eggs on top for breakfast too.