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This recipe was uploaded by The Cuban Chef
2. Heat the oil and add the onions, garlic and tortilla pieces. Cook them until they start to turn golden. Place the cooked onion and tortilla mixture in a blender along with the charred and peeled tomatoes. Purée all very fine. Add to a stockpot and simmer 5 minutes. Add the chicken broth and epazote and simmer for half an hour. Season as necessary with salt and pepper.
3. For the garnish: Remove the meat from the chicken and cut into a small dice. Lightly toast the whole pasillas in a 300 deg. oven for 2-3 minutes – they cannot get dark. Remove the stems and seeds and grind roughly in a spice grinder and reserve.
4. Cut the tortillas into short julienne and deep fry at 350°F, drain on paper towels and reserve. Grate the cheese and reserve. Dice the avocado and reserve. Place the cooked chicken meat, lime juice and pasillas in the broth just before service. Bring to a simmer and place in the soup warmer.
5. 15 minutes before service pre-portion 25 soup cups with diced avocado, cheese and tortilla strips.