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1
r.
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2
Heat 1 tbsp of the oil in a large saucepan over medium heat.
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3
Add the onion and cook, stirring, for 5 minutes, until softened.
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4
Add the garlic and stir for 30 seconds.
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5
Transfer to a blender, add the tomatoes, and process until smooth.
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6
Return the puree to the pan and simmer for 810 minutes, stirring constantly, until reduced by one-third.
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7
Stir in the stock and bring to a boil.
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8
Reduce the heat, partially cover the pan, and simmer gently for 15 minutes.
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9
Place a nonstick frying pan over medium heat.
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10
Add the chiles, and press them flat with a spatula until they begin to blister, then turn them and repeat for the other side.
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11
Transfer to a plate and cool.
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12
Cut into small pieces and set aside.
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13
Heat the remaining 4 tbsp oil in a frying pan until hot but not smoking.
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14
Add the tortilla strips in batches and fry just until crisp.
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15
Remove with a slotted spoon, and drain on paper towels.
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16
When ready to serve, add the chiles to the soup and bring to a boil.
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17
Simmer for 3 minutes, or until the chiles are soft.
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18
Stir in the cilantro, lime juice, and salt and pepper to taste.
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19
Ladle the soup into bowls, top with the tortillas and cheese, and serve with the limes.
