Cooking Instructions

Tip: This recipes is great way to use up any left over tortillas that have dried out.  Fresh tortillas can also be used.

1. Prepare your tortilla strips by cutting each tortilla into 1cm strips & around 5cm long. Spread the strips out on an oven tray & place in a low heat oven until slightly dried out, but not hard, about 10 minutes at 150oC.
2. Wearing a pair of gloves, cut the pasilla chiles lengthwise & remove the seeds, veins & stems.
3. Setting one aside, place 3 of the chiles in hot water for 15 minutes or until soft. Weigh down the chiles with a bowl or saucepan to ensure they are fully submerged in the water.
4. Cut the remaining chile into 1cm strips. Heat a thin layer of cooking oil in a frying pan (enough to cover the base of the pan). Add the pasilla strips & fry for only 5 seconds, just long enough to crisp them.  Set aside on paper towel.
5. Remove your tortilla strips from the oven & using the same hot oil in the frying pan, fry your tortilla strips until slightly golden & crunchy. Set aside on paper towel.
6. Remove your soften pasilla chiles from the hot water, & place in the blender with tomatoes, onion & garlic & blend until very smooth.  Add the stock & re-blend.
7. Once smooth, pass the mixture through a fine colander to remove the chile skins & any lumps in the mix.
8. Pour the mixture into a saucepan bring to the boil for 5 minutes. At this point, add the epazote (or oregano) & season to taste.
9. Place a large handful of tortilla strips in each serving bowl & pour the tortilla soup on top. Add a dollop of sour cream in the middle.  On a separate plate, arrange the condiments including the avocado slices, fried pasillas, pork crackling & crumbed ricotta.  To eat, place the condiments into the soup as you desire.

¡Buen Provecho!