Tortilla Soup
Ingredients
- 6 dried guajillo chiles, stemmed
- 2 dried pasilla chiles, stemmed
- 12 5- to 6-inch-diameter white corn tortillas
- 2/3 cup plus 2 tablespoons corn oil
- 2 cups coarsely chopped plum tomatoes
- 1 1/2 cups water
- 1/4 small white onion
- 2 large garlic cloves
- 1 large sprig fresh epazote or 2 large fresh cilantro sprigs
- Pinch of baking soda
- 4 cups low-salt chicken broth
- 1/2 cup crumbled queso fresco
- 1 small avocado, peeled, pitted, diced
- 1/4 cup crema mexicana* or sour cream
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