Tortilla Soup with Chillies and Tomatoes

Ingredients for Tortilla Soup with Chillies and Tomatoes

• 4 dried pasilla chillies, wiped clean, stemmed, and seeded

• 2 dried chillies de á:rbol, stemmed

• 230g tomatoes, quartered

• 1 large white onion, coarsely chopped

• 2 large garlic cloves, chopped

• 1.9L rich and flavorful chicken stock

• or 1200ml reduced-sodium chicken broth diluted with 725ml water

• 2 tablespoons lard or vegetable oil

• 1 teaspoon dried epazote or oregano, crumbled

• 725 to 950ml vegetable oil for frying

• 12 (6-to 7-inch) corn tortillas, cut into 1-inch squares

• 1 (6-to 230g ) avocado, cut into 1/2-inch pieces

• 60g crumbled cotija cheese (also called queso añejo) or ricotta salata, crumbled (60g)

• 60ml crema, or soured cream diluted with 1 tablespoon water

• Equipment: a deep-fat thermometer

• Accompaniment: lime wedges

Toast chillies in a dry heavy skillet (not nonstick) over medium-high heat, turning with tongs, until pliable and slightly changed in colour, about 30 seconds. Coarsely crumble 1 pasilla chilli and set aside.

Purée tomatoes, onion, garlic, chillies de á:rbol (including seeds), and remaining 3 pasilla chillies with 120ml stock in a blender.

Heat lard in a large heavy pot over medium heat until it shimmers, then cook purée, stirring frequently, until reduced by half and beginning to stick to pot, 15 to 20 minutes. Stir in remaining 1800ml stock, epazote, and 1 teaspoon salt, then simmer, uncovered, 45 minutes.

While soup simmers, heat 1 inch oil to 177°C in a deep 10-inch heavy skillet, then fry tortilla squares, a handful at a time, until golden, 30 to 45 seconds per batch. Transfer with a slotted spoon to paper towels to drain and season lightly with salt.

Divide tortillas and avocado among soup bowls and ladle in soup. Sprinkle with cheese, drizzle with crema, and top with crumbled chilli.

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