Sopa de Tortilla

• 8 corn tortillas, cut in thin strips
• 1/2 cupvegetable oil
• 3 roma tomatoes
• 1/2 white onion
• 3 clovesgarlic
• 2 pasilla chiles, stemmed and seeded
• 6 cupschicken broth
• 1 tspdried oregano
• 1 avocado, diced
• 1 cupqueso fresco, cubed
• 1/2 cupmexican crema
• 2 limes, cut in wedges
• 1/2 tspsalt

quantities scale with servings

Method

1. 1

   Fry tortilla strips in hot oil 2-3 min until golden and crisp. Drain and salt.

2. 2

   In the same oil, fry the pasilla chiles 15-20 sec until puffed and fragrant. Drain.

3. 3

   Char tomatoes, onion, and garlic in a dry skillet 8-10 min, turning, until blistered. Blend with half the chiles and 1 cup broth until smooth.

4. 4

   Fry the puree in 1 tbsp of the oil in a pot 5 min until it darkens. Add the remaining broth and oregano. Simmer 15 min.

5. 5

   Ladle into bowls over a handful of strips. Top with avocado, queso fresco, crema, remaining chile crumbled, and lime.