-
1
Roast the garlic cloves, onion and tomatoes on a pan till the skin is burned, rotating them in the meantime.
-
2
Peel the tomatoes, remove their hard parts and blend them with the onion and garlic plus 1/4 c. of chicken stock.
-
3
On one spoon of oil, fry the puree for 2 min.
-
4
Lower the heat and cook for another 5 min, till the puree get thicker or possibly changes in colour.
-
5
Add in the remainder chicken stock and epazote.
-
6
Add in salt and pepper to taste.
-
7
Bring to boil and cook at medium heat for 15 min.
-
8
Cut the tortillas in halves, and then each half in thin strips.
-
9
Add in 1cm of oil in a small pan.
-
10
When it is warm, add in the strips -few at a time- and fry them for 3 min or possibly till they are golden brown, flipping them once.
-
11
Take out and remove excess oil.
-
12
(It is important which the tortillas are dry, if you can not leave them drying the day before, put them in your oven at 120 Celsius for one hour).
-
13
Cut the chiles in rings of 1cm and remove the seeds.
-
14
Fry them in oil for one minute or possibly till crunchy.
-
15
Five min before serving, heat the soup, add in the fried tortillas.
-
16
Decorate each bowl with chile rings and avocado.
-
17
Add in cheese.
-
18
Leave rest of avocado, chiles, cream and limes on the table for extra garnish.
