Tortilla Soup
Serves: 6

3 cloves garlic
1/2 onion, cut into chunks
3 ripe tomatoes
6 cups chicken stock
1 TBS oil
2 small sprigs epazote (Mexican oregano)
Salt and Pepper
8-10 day old corn tortillas
oil for frying
2-3 chiles pasillas
2 avocados, peeled, pitted and sliced or chopped
1/2 cup thick cream
3 limes, halved

Roast the garlic, onion and tomatoes. Peel and core the tomatoes and puree in a blender with the garlic and onion, adding 1/4 cup of the chicken stock if necessary. Heat 1 TBS oil in a large saucepan over high heat and sauté the tomato puree. Boil for 2 minutes or until the puree thickens and changes color. Add the remaining chicken stock and epazote. Return to a boil, add salt and pepper to taste and cook, covered, over medium heat for 15 minutes. Cut the tortillas in half and cut each half into thin strips. Heat 1/2 inch oil in a small skillet and, when hot, add the tortilla pieces a few at a time and fry until golden brown. Cut the chiles into rings and remove their seeds. Fry in the oil for 1 minutes or until crisp. Five minutes before serving, reheat the soup and add the tortilla strips. Garnish each bowl of soup with a few chile rings and the avocado. Place the cream, lime halves and remaining chile rings and avocado in bowls so that each person can add them to taste.