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1
Cut the tortillas vertically into 1/4-inch-thick strips.
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2
In a medium saucepan, heat 1/2 inch oil over medium heat until it shimmers.
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3
The edge of a tortilla snip inserted in the oil should sizzle vigorously.
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4
Add half the tortilla strips.
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5
Stir until they are golden brown and crisp.
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6
With a slotted spoon, transfer to paper towels to drain.
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7
Repeat with the remaining tortillas.
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8
Pour off all but a thin coating of hot oil and return the pan to the heat.
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9
Add the garlic and onion and cook, stirring frequently, until golden, about 7 minutes.
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10
Using a slotted spoon, press the garlic against the side of the pan to leave behind as much oil as possible, then transfer the garlic to a blender or food processor.
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11
Add the chile pieces to the hot pan.
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12
Turn quickly as they fry, toast, and release a delicious aroma, about 30 seconds in all.
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13
(Too much frying/toasting will make them bitter.)
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14
Transfer to paper towels to drain.
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15
Set the pan aside.
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16
Add the tomatoes to the blender or food processor and process to a smooth puree.
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17
If using fresh tomatoes, strain the puree to get rid of the pieces of tomato skin.
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18
Heat the same saucepan over medium-high heat.
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19
Add the tomato puree and stir until it has thickened to the consistency of tomato paste, about 10 minutes.
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20
Add the stock and epazote (if you like), bring to a boil, then partially cover and gently simmer over medium to medium-low heat for 30 minutes.
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21
Add the salt.
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22
To serve, divide the cheese and avocado among warmed soup bowls.
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23
Ladle a portion of the broth into each bowl, top with a portion of the tortilla strips, and crumble on a little of the toasted chilies.
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24
Offer wedges of lime.
