3-4 servings
8 tortillas sliced into strips and fried in oil
1/2 onion
2 cloves garlic
2 liter chicken consommé
or 2 squares of consommé
or 2 squares of consommé
1 panela cheese (Hispanic store)
1 avocado
8 Epazote leaves (Hispanic store)
4 tomatoes
2 Pasilla Chiles (Hispanic store)
Whole cream
Salt
PROCESS:
20 minutes
In a pot with 2 tablespoons of oil, fry the pasilla peppers (after taking out the seeds), cut into small strips and set aside.
Blend the tomatoes, onion, garlic, 8 strips of fried tortilla, consommé and 1 liter of water.
Put this broth in the pot with the oil and as many of the small strips of peppers you would like to have in the soup.
Add the epazote leaves and check to see if it needs more water or consommé.
Boil for 15 min.
In deep bowls place a portion of fried tortillas, pour the broth and decorate with cream, avocado, panela cheese and a little pasilla chili pepper. ENJOY! ¡DISFRÚTALA!
