Ingredients: 6 roma tomatoes 1/4 slice white onion 1 clove garlic 10 oz queso fresco crumbled 10 corn tortillas And so on.
Instructions:
First of all. Bring tomatoes to a boil in a pot over medium heat. Boil for 10 minutes or until skins are peeling and tomatoes have softened.
Next step is, Transfer tomatoes to a blender along with the onion and garlic and about 1/2 cup of the water used to boil the tomatoes. Blend for one minute. Throw out the rest of the water in the pot and pour in the now blended sauce. Season the sauce with salt to taste.
And then, Heat up enough oil for frying in a skillet over medium high heat. Fry the tortillas one at a time for about five seconds on each side. Transfer the tortillas to a paper towel lined sheet or plate to drain.
Original Article: http://kittytabby.com/mexican-restaurant-style-white-cheese-queso-dip/
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