Tortilla Soup

Ingredients

• 1 small avocado diced pitted peeled
• 1 pinch baking soda 
• 2  pasilla chiles dried stemmed
• 1 large sprig epazoteor 2 cilantro sprigs fresh
• 0.7 cup corn oil 
• 12 6-inch diameter corn tortillas white
• 0.3 cup crema mexicana sour
• 2 large garlic cloves 
• 6  guajillo chiles dried stemmed
• 4 cups low-salt chicken broth 
• 2 cups plum tomatoes coarsely chopped
• 0.5 cup queso fresco crumbled
• 1.5 cups water 
• 0.3 small onion white

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• ladle
• pot
• blender
• spatula
• slotted spoon

Directions

1. Cut slit in 1 long side of each chile; pull open.
2. Remove seeds and membranes; press chiles flat.
3. Cut pasilla chiles into 1x1/4-inch strips.
4. Cut 6 tortillas into 1x1/4-inch strips.
5. Heat 2/3 cup oil in heavy medium skillet over medium-high heat until very hot. Working in batches, add tortilla strips to skillet; toss until crisp and golden, about 1 minute. Using slotted spoon, transfer strips to paper towels. One at a time, fry 6 whole tortillas in oil until golden and almost crisp, about 30 seconds per side.
6. Transfer to paper towels. Working in batches, add guajillo chiles to skillet; press with spatula until chiles begin to blister, about 10 seconds per side.
7. Transfer to paper towels.
8. Add pasilla chile strips to skillet; stir 10 seconds.
9. Transfer to paper towels to drain.
10. Combine tomatoes and next 5 ingredients in heavy large pot. Coarsely crumble whole tortillas, then guajillo chiles into pot. Bring to boil. Reduce heat to medium; cover and simmer until water is almost absorbed and chiles are soft, stirring occasionally, about 6 minutes. Working in 3 batches, puree mixture in blender until smooth, adding 1/4 cup broth to each batch.
11. Heat 2 tablespoons oil in large saucepan over medium-high heat.
12. Add tomato mixture; stir until thick and deeper in color, about 2 minutes.
13. Add 3 1/4 cups broth; bring to boil. Simmer 8 minutes to develop flavors. Season with salt.
14. Ladle soup into bowls.
15. Garnish each serving with tortilla strips, chile strips, cheese, diced avocado, and crema.
16. *Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.