![]() ![]() Add a final squeeze of lime juice to each bowl, and dig in. Top generously with corn, tortilla strips, cilantro, tomatoes, avocado, and crumbled queso fresco. (Alternatively, cook kernels in a large skillet over high heat until charred in spots.) Cook corn over a gas flame or under a broiler, turning occasionally, until charred in spots.Using a slotted spoon, transfer to paper towels to drain. Working in batches, fry tortilla strips, turning occasionally, until crisp and golden brown, 2–3 minutes per batch. Heat over medium heat until thermometer registers 350°–360°. ![]() Attach deep-fry thermometer to the side of a large cast-iron skillet or other heavy skillet.Chill until cold, then cover and keep chilled. ![]() Bring broth to a simmer cook until reduced to 8 cups, about 1 hour.
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