4 corn tortillas, cut in strips and crisped in hot oil
3 cups chicken broth
2 T tomato paste
1 clove garlic
1 bay leaf
4 chiles anchos, dried, whole
1/2 t cumin
Cooked beans
Sliced avocado
Grated cheese
Chopped onion
Chopped fresh cilantro
Combine broth, tomato paste, garlic, bay, cumin and simmer for 10 minutes. Remove bay leaf. Place 1 chile ancho and some of the fried tortillas and beans in each of four soup bowls. Pour broth on top. Top with grated cheese.
Serve with avocado, onion, cilantro, and extra cheese and beans on the side.
A fresh, green, tangy way to dress up your avocados,
Avocados
2 T fresh lime juice
2 T chopped fresh cilantro
1 T salad oil
1 T chopped green onion
1/4 t salt
1/4 t sugar
1/8 t ground pepper
In blender combine all ingredients. Blend well. Drizzle over 2-3 ripe, sliced avocados.
Persea americana, or the avocado, is possibly thought to have originated in the Tehuacan Valley[6] in the state of Puebla, Mexico,[7] although fossil evidence suggests similar species were much more widespread millions of years ago. However, there is evidence for three possible separate domestications of the avocado, resulting in the currently recognized Mexican (aoacatl), Guatemalan (quilaoacatl), and West Indian (tlacacolaocatl) landraces.[8][9] The Mexican and Guatemalan landraces originated in the highlands of Mexico and Guatemala, respectively, while the West Indian landrace is a lowland variety that ranges from Guatemala, Costa Rica, Colombia, Ecuador to Peru,[8] achieving a wide range through human agency before the arrival of the Europeans.[9] The three separate landraces were most likely to have already intermingled[a] in pre-Columbian America and were described in the Florentine Codex.[9]
