INGREDIENTS
2
Avocados
1/4 cup
Cilantro
1
Cilantro sprigs and lime
2
Garlic cloves, large
1 pint
Grape tomatoes
2 tsp
Serrano chile, fresh
1/2 cup
White onion
1 tbsp
Lime juice
1
Pepper, Freshly ground
1
Salt
1 tbsp
Olive oil
8
Corn tortillas, fresh
1
crumbled cotija cheese (about 3 ounces)
1 lb
Purslane, including tender upper stems, chopped (about 6 cups)