Ingredients for 6 servings
15 yellow corn tortillas, cut into thin strips
2 dried chiles pasilla, seeds and stems removed
4 medium size ripe tomatoes
½ medium onion (preferably white)
2 cloves of garlic
½ cup of water
Corn or sunflower oil, as needed
2 sprigs of epazote (can be replaced with a small bunch of coriander or 1 teaspoon of dried epazote)
6 cups of broth (chicken or vegetable)
Salt and pepper to taste
1 avocado, diced
Diced panela cheese
1 pot of fresh cream
1. Fry the tortilla strips in hot oil until golden brown and crispy. Remove from oil and drain.
2. Slice a pasilla chile and fry it for a couple of seconds in the oil in which the tortillas were fried, drain and set aside. Roast the other pasilla chile in a frying pan over low heat. When ready, soak in hot water for 15 minutes.
3. In the same skillet roast the tomatoes, onion and garlic, once well roasted blend with 1/2 cup of water and the soaked chile until a homogeneous mixture is obtained.
4. Strain the mixture and sauté in a pot with a little oil, add the epazote and cook for 10 minutes.
5. When the tomato mixture changes color, add the chicken or vegetable broth, season with salt and pepper and cook for 5 more minutes.
6. Divide the fried tortilla strips among 6 soup bowls and ladle the broth over them. Serve the soup with avocado and cheese cubes, fried pasilla chile slices and crema fresca, your Aztec soup is ready!
Tip: For the best results, we recommend using our thin yellow corn tortillas.