Chicken Tortilla SOup
3 guajillo chiles
1 pasilla chile
8 fresh corn tortillas
2/3 c. corn or canola oil
6 small roma tomatoes, roasted
1 1/2 c. water
¼ small white onion
2 garlic cloves
4 fresh corn tortillas
1 large spring epazote
4 c. chicken broth
Salt and pepper to taste
1 whole cooked chicken breast, shredded
1 medium avocado, peeled, pitted and cubed (garnish)
Sour cream or crème fraîche (garnish)
1/2 c. crumbled queso fresco or feta cheese (garnish)
Let the 8 corn tortillas sit out in the air for a while to dry out a bit. Then, cut the tortillas into thin strips. Heat oil in heavy medium skillet over medium-high heat until very hot. Working in batches, add tortilla strips to skillet; toss until crisp and golden. Transfer to paper towels and reserve.
In the same skillet, add guajillo chiles; press with spatula until chiles begin to blister, about 5 seconds per side. Remove and reserve. Add pasilla chiles; press with spatula for about 5 seconds per side. Remove and reserve. Once the pasilla chiles cool down, take out seeds and cut into strips.
In a blender, purée the roasted tomatoes, onion, garlic, 4 tortillas, reserved guajillo chiles and water. Transfer the mixture into a large pot. Bring to a boil, stirring occasionally, until thickened, about 2 minutes. Add chicken broth and epazote; bring to a boil. Simmer for about 10 minutes to develop flavours. Season with salt and pepper.
To serve, place shredded chicken and crispy tortilla strips into 6 bowls. Ladle soup into the bowls. Garnish with avocado, pasilla chile strips, a dollop of sour cream, and queso fresco or feta. Serves 6.