Ingredients:
6 corn tortillas
4 cloves garlic, whole
1 medium white onions or 1 medium red onions, chopped
2 dried pasilla peppers or 1 ancho chilies ( can add more based on spice preference)
4 -6 plum tomatoes or 2 medium round tomatoes, roughly chopped
6 cups chicken broth
1 sprig epazote
salt
1 teaspoon ground cumin (optional)
2 tablespoons vegetable oil
6 ounces queso fresco or 6 ounces any crumbly cheese
6 ounces cheddar cheese or 6 ounces monterey jack cheese, shredded
1 ripe avocados, cut into 1/2 inch cubes
1 large limes, sliced
cilantro, finely chopped
Directions:
Cut tortillas into 1/4 inch strips.
Bake at 400 degrees until golden brown and crisp.
Add oil to a saucepan and heat.
When hot, add the dried chiles and quickly fry for 30 sec until they crisp up.
Remove and drain on paper towels.
Add garlic and onion to the oil.
Reduce heat and cook them until golden.
Add them along with chiles to a food processor.
Add tomatoes to the food processor.
Blend all into a smooth puree.
Set a saucepan over medium heat.
Add puree and keep stirring until the puree thickens to a dark red paste (takes almost 10 minutes).
Now add the broth, cumin and epazote to the paste.
Mix well.
Bring to a boil and then cover partially and simmer over a low flame for 30 minutes.
Season with salt.
Divide cheeses and avocado among soup bowls.
Add a ladle of soup and top with some tortilla chips and cilantro.
Serve lime slices alongside.
Servings: 4
Time preparation: 15 min.
Time total: 55 min.