Aztec Soup (Sopa Azteca)
Source: Restaurant La Olla, Oaxaca México
Serving Size: 6

FOR SOUP:
7 red tomatoes
2 peeled garlic cloves
1/4 onion
8 cups chicken stock
2 tbsp oil
4 avocado leaves; roasted
2 chiles Pasilla Mexicano

FOR GARNISH:
1 chile Pasilla Mexicano, cut into 12 thin rings
10 day-old corn tortillas
1/2 cup oil for frying
1/2 cubed avocado
1 cup cubed Oaxacan cheese

Soup:
Roast the tomatoes on each side (about 3-4 minutes) until skin is blackened; peel skin off.

Roast the garlic, onion, 2 Chiles Pasillas Mexicanos, and avocado leaves in medium-sized pan over medium/high heat for 3 minutes.

Put all of these into blender, adding 1/2 cup water. Blend to make a puree.

Heat the oil in a medium sized pot. Strain pureed mixture and add to hot pan. Boil for 5 minutes, until the puree thickens and changes to a deep red color.

Add the chicken stock, and salt to taste. Cook for 15 minutes over medium heat, stirring only occasionally.

Garnish (prepare before soup):
Cut the tortillas into julienned strips, set aside. Heat the oil over high heat in a large frying pan. When the oil is hot, add tortilla strips and fry to light golden brown, making sure the strips don’t stick together.

When strips are golden, remove them from the oil with slotted spoon and allow to drain on absorbent paper towels.

Roast ringed Pasilla Mexicano chiles in clean pan.

Serve:
Place a bit of the fried tortilla strips, cubed avocados, cubed Oaxacan cheese, and roasted chile rings in each bowl. Pour the prepared Aztec soup over the top and serve hot.