Serves 4 4 corn tortillas, freshly made or a few days old 1 tablespoon vegetable oil, plus extra for frying 1 small onion, finely chopped 2 garlic cloves, crushed 1 14-ounce can plum tomatoes, drained 4 cups chicken stock
Small bunch cilantro Salt and ground black pepper Using a sharp knife, cut each tortilla into 4 or 5 strips, each measuring about 3 to 4 inches wide.
Pour ...