Tortilla soup

• 12 corn tortillas, preferably a day old, cut into strips 1 cm (1/2 in) wide
• 250 ml1 cup vegetable oil or lard, for frying
• 3 dried pasilla chiles, wiped, stems and seeds removed
• 600 g1.3 lb ripe tomatoes (jitomates), about 4
• 1/2 white onion, in thick slices
• 2 garlic cloves, unpeeled
• 1.5 l6 1/3 cups chicken broth, homemade if possible
• 2 sprigs fresh epazote, or 1 tsp dried
• salt, to taste
• 1-2 ripe avocados, diced, to serve
• 150 g5 oz queso panela or queso fresco, diced, to serve
• 120 ml1/2 cup Mexican crema or soured cream, to serve

Method

1. 1

   1. If the tortillas are fresh, spread the strips on a tray and let them dry for a few hours, or dry them in a 150 °C (300 °F) oven for 10-15 minutes.

2. 2

   2. Heat the oil in a deep frying pan to about 180 °C (350 °F). Fry the tortilla strips in batches for 1-2 minutes, until golden and crisp, and drain them on paper.

3. 3

   3. In the same oil, fry one pasilla chile for 5-10 seconds a side, just until it puffs and darkens slightly. If it burns it turns bitter. Set aside for the broth.

4. 4

   4. Cut the other two chiles into thin rings or strips with scissors, fry them for a few seconds until crisp, and drain for the garnish.

5. 5

   5. On a dry comal or heavy pan over medium-high heat, roast the tomatoes, onion and garlic, turning them, for 10-12 minutes, until blistered, blackened in spots and soft. Peel the garlic.

6. 6

   6. Blend the roasted tomatoes, onion, garlic and the fried chile for the broth with a ladleful of the broth until smooth. Strain it if you want a finer soup.

7. 7

   7. Heat 2 tbsp of the frying oil in a large pot over medium-high heat. Pour in the purée, standing back because it spatters, and fry it, stirring, for 8-10 minutes, until it darkens and thickens.

8. 8

   8. Add the rest of the broth and the epazote, bring to the boil and simmer for 15 minutes. Season with salt.

9. 9

   9. To serve, put a handful of tortilla strips in each bowl and ladle the hot broth over them at the table. Top with avocado, cheese, a spoonful of crema and the fried pasilla strips.