Sopa de Tortilla

Sopa de Tortilla
5 q chicken broth
1/2 pasilla chile - fried
6 Roma tomatoes
1 medium white onion
5 cloves of garlic
2 epazote sprigs (the written recipe calls for an additional 1/4 cup of epazote leaves to be blended with the rest of the ingredients, but we didn't do it, so I'm leaving it optional here)
sea salt to taste
3 tbsp veggie oil


Garnishes:
2 c veggie oil
18 corn tortillas, sliced into thin strips and fried (and left to dry for one day according to the written recipe - we just fried ours)
6 pasilla chiles cut into rings and fried in oil

2 avocados, cut into cubes
2 c ranchero cheese in cubes (optional; we didn't use this)
1 c Mexican cream (optional; we didn't use this)


To make the garnishes:
Fry tortilla strips in hot oil until crispy and brown (and bubbles have disappeared).  Drain them on paper towels.
Cut the pasilla chiles into rings and fry in oil as well.


To make the soup:
Roast the tomatoes, onions and garlic in a very hot and dry skillet until blackened.  When dark, put the entire things (garlic skins and all) into the blender with the fried pasilla, one quart of chicken broth, a nice big handful of the fried tortilla strips, and that optional epazote; blend well.  Strain into a hot cazuela or clay pot with a bit of vegetable oil in the bottom and let it fry a little bit to bring the flavors out even more.  Add in the epazote sprigs.  Finally, add chicken stock and sea salt to taste.  Let simmer and check seasoning periodically.


To serve:
In the bottom of each soup bowl, place a small handful of the tortilla strips, the cubed avocado, and the cheese and cream if using.  Ladle some soup into the bowl, and top with pasilla rings.


Serves 4-6