3 Mission® Corn Tortillas cut into thin strips
Oil for frying
4 Tbsp. Butter
4 Garlic Cloves diced
1/2 Onion diced
2 Tbsp. Flour
7 bunches or 7 cups Cilantro rinsed and stemmed
12 Squash Flowers cleaned
1 Guajillo Chile deveined and cleaned
3 3/4 cup Chicken stock
1/4 cup Cream
1 1/2 cup Panela Cheese shredded
Salt and Pepper to taste
Fry the tortilla strips until golden brown, drain the excess oil on a paper towel. Separately, heat the butter, add the garlic and onion and fry until golden brown, add the flour and mix together with the cilantro, squash flower, and guajillo chile. Add the chicken stock and leave to boil for 10 minutes. Place in a blender and strain. Return to the pot, add the cream and season to taste. Serve with the tortilla strips, and sprinkle the cheese on top.