Name: Aztec Tortilla Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mexicana
Ingredients: 12 piece Corn tortilla preferably from the day before; 120 ml Vegetable oil for frying and sautéing; 3 piece dried pasilla chiles seedless and in large pieces; 600 g ripe Roma tomato in quarters; 120 g White onion in pieces; 2 clove Garlic peeled; 1.5 l Chicken broth hot, low sodium if possible; 2 piece Epazote washed sprigs; 1 tsp Salt adjust at the end; 2 piece Hass avocado in cubes; 120 g Fresh cheese crumbled; 120 ml Mexican crema for serving; 2 piece Lime in quarters; 15 g Cilantro chopped leaves

Aztec Tortilla Soup

In my ranch in Jalisco, tortilla soup would come out when there were leftover tortillas from the comal and ripe tomatoes in the basket. My mother taught me to lightly fry the pasilla chile, without bittering it, and to blend the broth with onion and garlic to make it silky. This version works because it fries the strips until crispy, toasts the chile for a few seconds, and simmers the broth with epazote, just like at home. When served, the avocado, cream, and cheese warm up with the steam and every spoonful tastes of family cooking.

Chef tips

For a chicken-free version, swap chicken broth for concentrated vegetable broth; the tomato sofrito should simmer for the same time.
Do not burn the pasilla chile: a few seconds are enough. If it blackens, it's better to remove it and use another to avoid bitterness.
Fry the tortillas in small batches; if you overcrowd them, the oil temperature will drop and they'll be greasy.
Store the broth alone, without tortillas or garnishes, for up to 3 days in refrigerate. Reheat to a gentle simmer and assemble the plates when serving.