Authentic Mexican Tortilla Soup
8 tortillas cut into strips 6 cups chicken broth 2 tomatoes 2 cloves garlic
1/4 onion 1 epazote sprig
2/2 cup grated cheese 1 avocado sausage, cooked sour cream 3 pasilla chiles lard salt
Fry the tortillas until golden. Separate, and in the same grease, fry the chiles. Drain off excess
grease. In a blender liquefy the tomatoes with the garlic and onion. Place in a pot, cook until the
flavor peaks. Add the broth, fried tortillas, and the epazote. Boil for a few minutes and serve hot.
Serve with pasilla chile, avocado, sour cream, cheese and sausage. Sopa de tortilla.
William Barfieldsr
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