Large bag finely shredded cheese (Mexican mix)
One large can whole tomatoes
4-5 jalapenos
2 cubes tomato base bouillon and 2 cubes chicken bouillon
1 gallon water
Salt to taste
Boil can tomatoes with bouillon cubes in gallon of water until rolling boil for about 15 minutes. Remove tomatoes only and blend on liquefy in blender, return to pot. Take fresh jalapenos, blend on liquefy with a small amount of water and add to pot. Remove from stove. Store in plastic containers. Can also be frozen.
Pour over taquitos and top with cheese.
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