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Squash and Tortilla Salsa Recipe


3/4 cup olive oil

4 cubes beef bouillon

1 pinch white sugar

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon dried rosemary

1 tablespoon dried carrot

2 (6 ounce) cans diced green chilies, drained

1 1/2 cups chopped celery

6 (2 inch thick) flour tortillas (house brand or imprints available)

Grilled abalone or shrimp for garnish


Heat olive oil in a large skillet. Add bouillon cubes and white sugar; whisking constantly. Stir over medium heat until sugar has melted. Add garlic powder, salt, rosemary, carrot. Bring its temperature to medium.

Pour tomato mixture over hot pasta; keep stirring. Add ½ cup flour tortillas, cover; continue stirring. Sprinkle with onion.

Top with bean sprouts, chilies, guacamole and salsa. Ladle four cups into the pan and heat the soup over medium high heat (350 degree to 400 degrees F), scraping the sides of the pan occasionally.

Cook until rice is cooked (do not sticky) and liquid is absorbed. Pour into a large skillet stir gently. Spoon sauce over cooked rice; allow to heat, stirring occasionally, until completely melted. Serve in warm water spray, or immediately carrying over heated tortillas.