Sopa de Tortilla

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat a comal or large skillet over medium-high heat, then roast the tomatoes, garlic, and onion, turning them so they roast evenly

Step 2

Blend the roasted vegetables until smooth, adding about 1 cup chicken broth if needed

Step 3

In a large saucepan, heat 1 tbsp vegetable oil over medium-high heat. Add the tomato sauce and cook for about 3 minutes. When the sauce starts to boil, reduce the heat and simmer for 5 minutes. The sauce will reduce and change to a darker color.

Step 4

While the sauce is cooking, cut the tortillas into thin strips that are 2 inches long and .5 inches wide. Set aside

Step 5

Add the chicken broth to the sauce, increase the heat to medium-high, and bring to a boil. Reduce the heat and simmer for 10-12 more minutes. Add the epazote and season with the salt and pepper. Simmer for 3 more minutes.

Step 6

In a large skillet, heat the remaining 4 tbsp oil and fry the tortilla strips until they are crispy and take on a golden color, about 4 minutes (fry them in batches so the skillet isn't overcrowded). Remove and dry on paper towels.

Step 7

In the same skillet, fry the pasilla pepper rings. They will get crispy quickly. Once they do, immediately remove them and set aside.

Step 8

Ladle the soup into medium bowls and top with the tortilla strips. Place the garnishes in serving dishes for everyone to add to their own bowls.