Fried Tacos. Using both corn and flour tortillas and a savory and tomato spiced ground beef mixture. These are a wonderful version of tacos.
A broth rich with onion, garlic, shiitake mushrooms and tomatoes is ladled over chopped avocado, watercress, chipotle chile and tangy goat cheese.
Predictable with Hatch green chile, unique with Chimayo chile powder, chewy with chicken, creamy with avocado and cooled with a dollop of sour cream to temper the heat of the spice, this is how I prepare Chicken Tortilla soup on the Ranch.