Sopa de Tortilla (a la mexicana)

Tortilla soup is basic to Mexican cuisine. The broth is standard, but the wide assortment of garnishes often makes the soup a surprise.

ingredients

BROTH

SOUP

2 chiles pasillas, washed, seeded, deveined and fried an a a little oil, plus 2 long chiles pasillas, fried in a little oil or lard
2 chiles anchos, washed, seeded, deveined and fried in a little oil
4 medium tomatoes, peeled
1 white onion, sliced
4 cloves garlic, chopped
2/3 cup olive oil or corn oil
2 sprigs epazote or cilantro
salt to taste

GARNISH

1
Heat the broth and keep at boiling point.
2
Meanwhile, prepare the sour: In a blender or food processor, blend 2 chiles pasillas and anchos with tomatoes, onion and garlic. Strain. Heat oil in a stock pot. pour blended chile mixture into pot and fry until it thickens and fat rises to the surface. Add epazote. Mix in the boiling broth and long chiles pasillas. Salt to taste and simmer for 25 minutes.
3
Prepare the garnish: Heat oil in a frying pan, and fry tortilla strips until crisp. Drain on paper towels and sprinkle with salt.
4
To serve, pour soul into a tureen. Divide tortilla strips among individual bowls. Ladle soup over tortilla strips. Serve chiles, avocado, cheese and crème fraîche in separate bowls, allowing diners to season soup to taste.