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
Fry the tortilla strips in hot oil until golden brown and crispy. Remove from oil and drain.
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. 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.
Strain the mixture and sauté in a pot with a little oil, add the epazote and cook for 10 minutes.
When the tomato mixture changes color, add the chicken or vegetable broth, season with salt and pepper and cook for 5 more minutes. 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!