Ingredients:
- 6 Tomatoes
- 2 Garlic cloves
- 1/4 Onion
- 8 Cups stock
- 2 Tbsp oil
- 2 Avocado leaves
- 2 Pasilla chiles
- 12 Day-old corn tortillas
- 1/2 Cup oil for frying
- 1 Avocado
- 1 Cup Cheese (preferably Oaxacan cheese)
Preparation:
Cut the tortillas into strips and fry in high heat until the tortillas are golden brown. Remove the tortilla strips from the oil with a slotted spoon. Place on paper towels.
Roast the tomatoes until the skin blackens, peel off skin. Roast the garlic, onion, chiles and avocado leaves in a pan for about 3 minutes. Puree these ingredients with the tomatoes and half a cup of water in the blender. Strain.
Heat 1 Tbsp of oil in a pan and add pureed mixture. Boil until the puree thickens and turns dark red (about 5 minutes). Add the stock and salt to taste. Cook for 15 minutes over medium heat stirring occasionally.
To serve place tortilla strips in each bowl and pour the broth on top. Garnish with cubed avocado and cheese.
