Ingredient list

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THE BASE:

3 ripe tomatoes⁣

1 tbsp tomato paste⁣

½ dried guajillo chile, dedeeded (optional)⁣

½ white onion⁣

4 cloves garlic⁣

4 tortillas⁣

3 litres water⁣

Salt⁣, to taste

1 "small bouquet" of Cilantro⁣

60 ml + 2 cups canola or pure olive⁣ oil⁣

 

TO FINISH:⁣

4 tortillas⁣

1 avocado⁣, cubed

1 lime⁣

¼ cup sour cream

 

Directions

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Cut you half onion in half, making two quartered pieces. Quarter your tomatoes. Quarter 4 tortillas.

In a medium saucepan (pot), heat 60 ml of oil on high. 

Add the onions.

Add the tomatoes.

Add your chile if you are using one.

Add your tortillas and let them fry for 2 minutes.

Add your garlic and stir.

Add the water and cook until liquid has reduced by about half. (Approx 10 minutes.)

Add cilantro.

Being careful not to overfill your blender, blend until smooth. (Do this in batches if needed.)

Strain using a fine sieve.

Put your blended and strained soup back into your saucepan over medium heat.

Cut 4 tortillas into thin strips.

Heat 2 cups of oil in a frying pan on high, once hot*, lower to medium to keep a steady temperature.

Fry your tortilla strips until crispy.

To serve, top each bowl of soup (approx. 1/4 of the recipe) with 1 tablespoon of crème fraîche or sour cream, the juice of 1/4 of lime, and 1/4 of your fried tortilla.

Enjoy!

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