Sope de Tortilla

Roast the garlic, onion and tomatoes. Peel and core the tomatoes and puree in a blender with the garlic and onion, adding 1/4 cup of the chicken stock if necessary.

Heat 1 tablespoon oil in a large saucepan over high heat and saute the tomato puree. Boil for 2 minutes, lower the heat and cook, stirring constantly, for another 5 minutes or until the puree thickens and changes color.

Add the remaining chicken stock and epazote. Return to a boil, add salt and pepper to taste and cook, covered, over medium heat for 15 minutes.

Cut the tortillas in half and cut each half into thin strips. Heat 1/2 inch oil in a small skillet and, when hot, add the tortilla pieces a few at a time and fry, turning at least once, for about 3 minutes or until golden brown. Remove from the oil with a slotted spatula and drain on absorbent paper. (If using fresh tortillas, dry first in a preheated 250 degree oven for an hour.)

Cut the chiles into 1/2-inch rings and remove their seeds. Fry in the hot oil for about 1 minute or until crisp. Drain and set aside.

Five minutes before serving, reheat the soup and add the fried tortilla strips. Garnish each bowl of soup with a few chile rings and the avocado. sprinkle with the cheese. Pass the cream, lime halves and remaining chile rings and avocado. Sprinkle with the cheese. Pass the cream, lime halves and remaining chile rings and avocado in separate bowls so that each person can add them to taste.