Sopa de Tortilla

Ingredients

• 6corn tortillas, cut into thin strips
• 5/8 cupvegetable oil, for frying
• 2pasilla chilies, stemmed and deseeded
• 14 ozchopped tomatoes, one can
• 1white onion, roughly chopped
• 3 clovesgarlic
• 1 1/4 quartschicken stock
• 1 tspepazote, dried; oregano is the usual stand-in
• 1avocado, diced, to serve
• 3 1/2 ozqueso fresco, crumbled, to serve
• 2limes, cut into wedges
• 1 tspsea salt

Method

1. 1

   Heat the oil in a medium saucepan over medium-high heat to 350°F — a strip should sizzle hard the moment it goes in. Fry the tortilla strips in batches for about 90 seconds, until golden and rigid, then drain on paper towels and salt them lightly.

2. 2

   In the same oil, fry the pasilla chilies for 15 seconds a side — they puff and darken almost instantly. Lift them out and turn off the heat under the oil; tear one chili into pieces for the broth and keep the other for garnish.

3. 3

   Blend the tomatoes, onion, garlic and the torn chili until smooth. Heat 1 tablespoon of the frying oil in a large saucepan over high heat and fry the purée for 6 minutes, until it darkens and thickens.

4. 4

   Pour in the stock, add the epazote and the remaining salt, and simmer gently for 20 minutes. Taste and adjust.

5. 5

   Put a handful of tortilla strips in the base of each bowl and ladle the hot broth over. Top with avocado, queso fresco, the reserved chili crumbled over, and a lime wedge.

Nutrition per serving