How to make it
6 steps. Take it one step at a time.
Heat 120 ml of vegetable oil
Heat 120 ml (1/2 cup) of vegetable oil in a pan to approximately 350°F (177°C). Fry the corn tortilla strips in batches until golden and crispy. Remove and drain on paper towels, then sprinkle lightly with salt.
10 minIn the same oil, briefly fry the dried pasilla chili pieces
In the same oil (leaving only a small amount in the pan), briefly fry the dried pasilla chili pieces for 30 seconds until fragrant but not burnt. Remove and set aside.
1 minPlace the tomatoes, onion, and garlic
Place the tomatoes, onion, and garlic on a griddle or in a dry pan. Roast them over medium-high heat until the skins are charred and the vegetables are softened.
8 minTransfer the roasted tomatoes, onion, garlic, and the fried chilies
Transfer the roasted tomatoes, onion, garlic, and the fried chilies to a blender. Add 240 ml (1 cup) of chicken broth and blend until completely smooth.
2 minPour the blended mixture
Pour the blended mixture into a large pot with a tablespoon of oil. Cook for 5 minutes, stirring constantly. Add the remaining chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes. Season with salt to taste.
20 minTo serve, place a handful of crispy tortilla strips
To serve, place a handful of crispy tortilla strips in each bowl. Pour the hot broth over them. Top with diced avocado, crumbled cotija cheese, a dollop of sour cream, and a squeeze of lime juice.
A little kitchen wisdom
For the most authentic flavor, use dried pasilla or guajillo chilies. If you prefer a thicker soup, you can blend one fried tortilla into the tomato base.
