Tasty and Easy Recipes

Ingredients:
2 corn tortillas or several corn chips per bowl
Oil, for frying the tortillas
2 tsp. vegetable oil
1/3 cup onion, chopped
1 California chile, roasted, peeled, chopped or 1/2 can green chiles
4 cup chicken broth, or leftover chicken soup
1 cup shredded chicken, or chicken that soup was made from
Salt
1 tomato, chopped
1 tbsp. lime or lemon juice, or to taste
4 large limes

Method:
Cut tortillas in 2″X2-1/2″ strips. Fry them in hot oil until browned and crisp. Drain on paper towel. Alternatively, use corn chips right from the bag and place them in soup bowls.
Heat 2 tsp. oil in large saucepan. Add onion and chile. Saute’ until onion is tender but not browned.
Add broth, chicken, and salt to taste. Cover and simmer 20 minutes. Add tomato and simmer five minutes longer. Stir in lime juice. Taste and add more if desired.
To serve, ladle soup into bowls and add some tortilla strips. Float a lime slice in the center of each serving.

Flour Tortilla Wraps

Serves: 60
You can make these Mexican flat breads thin or thick, depending on your preference. Great recipe to make with your kids, who can then fill them with whatever they like.

Ingredients

* 800g (1 3/4 lb) plain flour
* 2 tablespoons butter
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 350ml (12 fl oz) boiling water

1. Mix together the flour, baking powder and salt in large bowl. Rub in butter to resemble texture of polenta. Add water slowly, mixing with your hands to make a soft dough. You may not need all the water.
2. Knead a few minutes on floured surface until smooth and elastic. Lubricate top with oil, put back in bowl and let rest, covered for 10 minutes.
3. Divide into small balls the size of golf balls and proceed to roll out into size and thickness you prefer.
4. Cook in dry heavy frying pan until top is slightly bubbly then turning on opposite side for a minute or two. Keep stacked and warm inside a clean tea towel.