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1
For the Stock: Season the chicken with salt.
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2
Place in a large stock pot and add the remaining ingredients.
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3
Season with a teaspoon of salt.
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4
Place the pan over medium heat and bring to a boil.
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5
Reduce the heat to medium low and simmer until the chicken is tender, about 2 hours.
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6
Remove from the heat and cool completely.
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7
Remove the chicken and set aside.
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8
Strain the liquid into a another pan, discarding the vegetables.
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9
Remove the fat and bones from the chicken.
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10
Dice the chicken into 1/2-inch pieces.
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11
Set aside.
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12
For the Soup: Preheat the fryer.
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13
Cut half of the tortillas in quarters and thinly slice the other half.
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14
Fry both cuts of tortillas in batches, until golden brown.
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15
Remove and drain on paper towels.
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16
Season with salt and set aside.
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17
In a stock pot, over medium heat, add the oil.
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18
When the oil is hot, add the onions.
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19
Season with salt, pepper and oregano.
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20
Saute until soft, about 2 to 3 minutes.
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21
Stir in the garlic, bay leaf and jalapeno.
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22
Continue to saute for 1 minute.
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23
Stir in the tomatoes.
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24
Season with salt and pepper.
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25
Saute for 2 minutes.
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26
Crush the reserved fried tortilla quarters over the tomatoes.
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27
Stir to mix.
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28
Stir in the reserved chicken stock and bring to a boil.
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29
Reduce the heat to medium low and simmer for 30 minutes.
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30
Using a hand-held blender, puree the soup until smooth or leave chunky.
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31
Reseason the soup.
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32
Stir in the reserved diced chicken and cilantro.
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33
Simmer for another 5 minutes.
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34
To serve, ladle the soup into individual bowls.
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35
Garnish with the avocados, squeeze of lime juice, fresh cilantro and the fried tortilla strips.
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36
Serve warm.
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37
In a mixing bowl, combine the flour, salt, and lard.
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38
Mix well.
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39
Stir in the water.
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40
**The dough should be slightly wet.
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41
Form the dough into a smooth ball.
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42
Divide the dough into 12 pieces.
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43
Place a little water on the hands and form the dough into small balls.
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44
Place the balls on a piece of parchment paper (12 inches by 8 1/2 inches).
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45
Using your hands, flatten the dough and form into a flat circle.
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46
Place a piece of plastic wrap over the circle.
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47
Using a rolling pin, roll the dough out into a 6 1/2 to 7-inch circle and 1/8-inch thick.
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48
In a medium non-stick skillet, over medium heat, brown the tortillas for 1 to 2 minutes on each side.
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49
Remove and place between 2 sheets of parchment paper.
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50
Repeat the above process with the remaining dough.
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51
Serve warm.
