serves: 4

ingredients

1 tbsp vegetable oil
2 garlic cloves, unpeeled
80g onion
4 ripe tomatoes, quartered
4 cups chicken broth
2 epazote leaf (optional)

Toppings:
4 corn tortillas, slivered and deep fried
1 dried pasilla pepper, cut in fine rings and deep fried for 5 seconds
1/2 avocado, finely diced
60g panela cheese (or halloumi or mozzarella)
1-2 tbsp chipotle from can
2 tbsp sour cream
1 lime, quartered

steps

1. On a cast iron griddle, char the onions, garlic, and tomatoes. Coarsely chop them.
2. Place vegetables in a blender with 2 cups chicken broth, blend well. Strain.
3. Place 1 tbsp oil in a pot, heat the oil and add strained broth.
4. Simmer on low heat for 15 minutes, uncovered. When it reduces and thickens, add the rest of the stock (2 cups), epazote leaves, and a big pinch of salt.
5. To serve: place fried tortillas on the soup bowl then fill it with soup. Top with