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CAPON DE AJO
  • 8 cloves garlic, chopped -- (8 to 10)
  • 1/2 onion, chopped (optional)
  • 1 tablespoon vegetable oil or butter
  • 4 Chiltepins (or more, to taste), crushed
  • 2 cups boiling water
  • 1 thin flour tortilla, heated on a griddle until crisp
    1. Sauté the garlic and onion in the oil or butter until soft, then transfer to a soup bowl. Add the Chiltepins and pour in the boiling water. Break the tortilla into pieces and add it to the liquid.

     

     
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