Minguichi Stew

1. 1

   Place the tomatoes and the serrano pepper in a pot of water and cook them until they become soft.

2. 2

   Remove the vegetables from the pot and place them in a blender. Add a bit of salt and about 1/4 cup of the water used to cook them and blend everything together. Once everything is completely liquefied, set the sauce aside.

3. 3

   Pour the oil into a separate pot and add the onion and the poblano pepper. Cook both ingredients for 3 minutes over low heat.

4. 4

   When the onion becomes transparent, add the sauce and cook everything together until the mixture begins to boil.

5. 5

   Add the cheese and the sour cream and let everything boil a second time.

6. 6

   Turn off the stove and add the tortilla chips on top.

No additional tips available.