Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 6
Ingredients
1/4 cup olive oil
12 corn tortillas, cut into strips
1 cup Italian style peeled tomatoes
2 cloves garlic, chopped
1/2 cup onioncooked, chopped
2 dried pasilla peppers
4-1/4 cups chicken stock
2 Tbsps. epazote or cilantro, chopped
1 avocado, peeled and sliced
2 oz. pork rind, optional
1 cup Crema Mexicana or heavy cream
1/4 lb. Monterey Jack cheese, shredded
Instructions
Heat oil in a heavy skillet over medium high heat. Fry tortilla strips until brown. Remove with a slotted spoon. Drain on paper towels and set aside. Combine tomatoes, garlic and onion in a food processor or blender. Process until smooth. Sauté peppers in same oil 2-3 minutes or until lightly browned. Remove peppers from oil and set aside. Stir tomato mixture into oil. Cook 5 minutes. Stir in stock and bring to a boil. Add fried tortillas and epazote. Season with salt and pepper to taste. Boil 2 minutes. Remove from heat. Serve hot soup topped with fried peppers, sliced avocado, pork rind, a spoonful of cream and sprinkled with shredded cheese.
