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Put the tomatoes, onion, and garlic in a dry cast-iron or nonstick skillet over medium-high heat.
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Allow the vegetables to roast and char on all sides by rotating them and turning them over with a pair of tongs every few minutes or so.
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This should take approximately 10 minutes.
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When all sides are charred, remove the vegetables from the heat and allow to cool slightly.
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Peel off the blistered skin of the garlic.
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Put the toasted vegetables in a blender and puree until smooth.
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Heat 2 tablespoons oil in a soup pot over medium-high heat.
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When the oil is hot, add the roasted vegetable puree.
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It should sizzle and splatter a bit.
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Cook the puree, stirring often, until the mixture reduces by half and darkens, 6 to 8 minutes.
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Season the reduced puree with 2 teaspoons salt and add the broth.
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Stir to combine well, bring to a boil, and then decrease the heat to a simmer.
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Continue simmering, uncovered, for 20 minutes.
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Taste for seasoning and adjust if needed.
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Pour 1 inch of oil into a pan.
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Place the pan over high heat and wait for the oil to get hot (you can test it by dipping a tortilla strip in the oilif it sizzles, it is ready).
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Add the tortilla strips to the hot oil and use a pair of tongs to distribute well.
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They will take about 5 minutes to become crispy and golden brown.
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During that time, move them around to make sure they are cooking evenly.
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When the tortilla strips become golden brown, remove them from the oil, drain on a paper towel, and sprinkle with salt.
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Set aside.
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Put the avocado, crema, queso fresco, and cilantro in individual small bowls at the table.
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Serve the soup in bowls and squeeze a wedge of lime into each one.
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Allow your guests to garnish their soup bowls with the toppings of their choice.
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This method not only makes for a beautiful presentation, it also keeps the toppings fresh.
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INGREDIENTS
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Corn Tortillas for Frying
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You will get better results if you use dried-out tortillas.
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If you remember, leave your tortillas out and uncovered on the counter for a few hours.
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TECHNIQUES
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Frying Tortilla Strips
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Do not shy away from frying your own tortilla strips.
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While you can simply purchase commercial tostada shells and break them up, you will be sacrificing flavor, texture, and a beautiful presentation.
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I am not a big proponent of frying indoors, but this method is really just shallow-frying.
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And if you use olive oil, it will not cause you or your house to smell like the inside of a fryolator.
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Work in batches if your pan is not large enough to accommodate the tortilla strips in a single layer.
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After frying in 1-inch deep oil, make sure you drain the strips on a paper towel and sprinkle immediately with salt.
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This will guarantee that the salt adheres to the tortillas.
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TECHNIQUES
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Chopping an Avocado
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The easiest way to chop an avocado is in its skin.
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But first you have to slice it in half.
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Cut the avocado in half by slicing halfway into it with a large knife and once you hit the seed in the center, move your knife along its perimeter.
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Twist the avocado open by gently pulling on each half.
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Remove the seed by tapping the seed with the sharp edge of your knife, causing the knife to become wedged into the seed.
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Twist the knife a bit to dislodge the seed.
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Finally, chop the avocado by taking the tip of your knife and drawing a grid onto the avocado flesh.
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Keep in mind that the tighter the grid, the smaller the dice.
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Make sure the tip of the knife reaches the skin of the avocado.
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Use a spoon to scoop out the chopped avocado.
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ADVANCE PREPARATION
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Not only can everything for this recipe be prepared in advance, the flavor of the broth is actually better after sitting in the refrigerator for a day.
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The tortillas also can be fried a day or two in advance and kept in an airtight container, such as a sealable plastic bag.
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The avocado and cilantro can be prepared 30 minutes before serving.
