Ingredients for 6:
- 2 tomatoes
- 2 red chilies to cook anchos (mulattoes) deveined
- 3 garlic cloves
- ½ onion
- 1 bar of grated Manchego cheese
- 1 avocado
- 1 pinch of salt
- 2 chipotle chiles
- 1 jet of Oil
- 8 Tortillas (cut into strips and fried)
- 1 branch of Epazote
- 8 cups of chicken broth
Preparation:
1. Place the tomatoes in a saucepan, cover with water, and bring to a boil. Cook over medium heat until the tomatoes are soft but not falling apart, 5 to 8 minutes. Blend them together with the onion and garlic. Strain them.
2. Heat a tablespoon of oil in a pot over medium heat and pour the previous mixture into it. Cook until seasoned and dry.
3. Add the chicken broth, epazote and salt, and bring to a boil. When it reaches the boiling point, reduce the flame and simmer gently for 3 more minutes.
4. While the soup is cooking, heat a tablespoon of oil in a small skillet over medium heat. Brown the chiles quickly but taking care that they do not burn. Destroy them with your hands.
5. Serve the Aztec soup hot and garnish with chili, fried corn tortilla strips, chopped avocado or with an avocado, cheese and cream salad.