6 corn tortillas
4 ancho chilies, seeded
1/2 cup of frying oil, such as canola oil
1/4 white onion, chopped
2 cloves of garlic, peeled
1 ripe tomato, chopped
6 cups of chicken stock
4-5 fresh epazote leaves
1/4 teaspoon of Mexican oregano
Queso Fresco, cubed
Tortilla and Ancho Chile Strips
Avocado, pitted, peeled and cubed (optional)
Cut the tortillas in half and then cut crosswise into 1/2 inch wide strips. Let them dry for 5-7 minutes. Cut 5 chiles lengthwise into narrow stripes about
1 inch long and soak one chile in hot water for about 10 minutes.
In a frying pan over medium high heat warm 6 tablespoons of frying oil. When hot, add the tortilla strips and fry, tossing until crisp and golden. Using a slotted spoon, transfer to paper towel to drain. Next. fry the chile strips very quickly in the same oil, until crisp and remove and drain on paper towels.
Discard all oil but leave about 1 tablespoon in the frying pan. Over medium low heat, warm the oil, when ready add onion and garlic. Sauté for about 7-10 minutes. In a food processor or blender, transfer the onion and garlic. Drain soaking the ancho chile and discard the water. Tear up the ancho chile and add to the food processor with the chopped tomato. Purée until smooth. Add 1/4 cup of water to create a smooth consistency.
In a dutch oven or stock pot, warm 1 tablespoon of oil over medium high heat. Add the purée and fry, stirring continuously for about 5 minutes until is deepened in color. Stir in broth, epazote, and oregano. Simmer for about 15 minutes. Season with sea salt.
When ready to serve, divide half the tortilla strips in bowls, ladle the hot soup in bowls. Top with the remaining tortilla strips, the cheese, chile strips and the avocado. Serve immediately. Enjoy!!!