Ingredients for 6:
- 12 pieces of tortilla
- 350 grams of tomato
- 60 grams of onion
- 1 clove garlic
- 2 liters of chicken broth
- 1 sprig of parsley
- 1 sprig of epazote
- 6 pieces of chile pasilla
- 1 piece of avocado
- 1 cup chihuahua cheese
- 1 cup of sour cream
- 1 pinch of salt and pepper
- 1 bottle of vegetable oil
Preparation:
1. Wash the ingredients.
2. Cut the tortillas into thin strips, fry them in hot oil and drain them.
3. Fry the tomato, onion, garlic and chilies already seeded and deveined. Care must be taken to fry the chiles for only a few seconds to prevent them from burning and making the soup bitter.
4. Remove the skin from the tomato and grind with a cup of chicken broth, onion, garlic and chilies.
5. Add the tomato puree that we ground to the rest of the chicken broth and let it simmer for approximately 15 minutes.
6. Season with salt, pepper, a few parsley leaves and a few epazote leaves. There should be a slightly thick broth.
Serve the soup with tortilla strips, avocado, cheese, and sour cream.