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How to make it

  • Cook chorizo, onion and garlic in a lil olive oil until meat is done.
  • Add tomatoes and stir.
  • Using an immersion blender, blend until thick and all meat and tomatoes are broken up into small pieces.
  • Return to stove and add stock, chili pepper, cumin, paprika, oregano, thyme, salt and pepper.
  • Drop in whole dried peppers and stir.
  • Heat at a simmer for at least 30 minutes, or up to 2 hours, stirring occasionally.
  • Remove the whole peppers to serve and add green onion, cilantro, cheese, sour cream and tortillas.

Reviews & Comments 1

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  • chuckieb 4 years ago
    I LOVVVEEE the look of this but am going to have to go searching for ingredients. Don't think I've ever seen chorizo in ground form (but then again I've never looked), fire roasted tomatoes, not familiar with those, never heard of Spanish paprika nor ancho, pasilla or guajillo chili powder or peppers, and I did look for Cotija cheese once with no success. But....adds to the challenge right? :) And not to sound dense, but the tortillas that you are adding to the soup at the you just take a regular tortilla and cut it up in strips? Do you bake it after you cut it in strips or is it put in there soft? LOL! Can you tell Mexican food isn't nearly as common in Canada? :)
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