Sopa Azteca (Tortilla Soup)

Ingredients

• dried pasilla chiles, stemmed and seeded4
• roma tomatoes500 g
• white onion, halved1
• garlic3 cloves
• corn tortillas, day-old8
• neutral oil4 tbsp
• vegetable or chicken stock1.2 L
• epazote sprig (or 1 bay leaf)1
• kosher saltto taste
• Oaxacan cheese or mozzarella, pulled150 g
• Mexican crema100 ml
• avocado, diced1
• lime wedges, to serve2

Steps

1. 1

   Toast and soak pasilla chiles.

   Toast pasilla chiles on a dry comal for 30 seconds per side until fragrant and pliable. Set 1 chile aside whole; cover the rest with hot water for 10 minutes.

2. 2

   Char tomatoes, onion, and garlic.

   Char tomatoes, onion, and garlic on the same comal for 8 minutes, turning until blistered and blackened in spots.

3. 3

   Cut and fry tortilla strips.

   Cut tortillas into 5 mm strips. Heat 3 tbsp oil in a skillet and fry strips in batches for 90 seconds until shatter-crisp and golden. Drain on paper towels and salt.

4. 4

   Crumble pasilla for garnish.

   Crumble the reserved whole pasilla into shards for garnish.

5. 5

   Blend chiles, vegetables, and stock.

   Blend soaked chiles, charred vegetables, and 200 ml stock until perfectly smooth.

6. 6

   Fry the puree until thickened.

   Heat remaining 1 tbsp oil in a pot, then fry the puree for 5 minutes, stirring, until it deepens to brick red and thickens.

7. 7

   Simmer broth with epazote.

   Add remaining stock and epazote. Simmer 15 minutes, then season with salt.

8. 8

   Assemble bowls and ladle broth.

   In each bowl, layer pulled cheese, tortilla strips, avocado, and pasilla crumbs. Ladle hot broth over so the cheese melts into ropes. Drizzle with crema and finish with lime.