Tortilla Soup

Heat a griddle and roast the tomatoes, garlic cloves, and onion.

Roast these veggies until tomatoes are blistered and slightly softened. Please note that garlic cloves will roast faster, so remove them after a few minutes.

Once the vegetables are roasted, let them cool until they are cool enough to handle, and then peel the tomatoes.

Toss the peeled tomatoes, roasted onion, and garlic into a blender.

Blend it all up until you have a smooth sauce. If it’s a bit too thick, add about 1 cup of chicken broth to help it along.

In a large pot, heat the vegetable oil over medium-high heat.

Add the tomato sauce mixture you just made and cook for about 3 minutes. It should start boiling.

Reduce the heat and stir, and simmer for 5 minutes. The color of the sauce will change and become darker.

After simmering the sauce for 5 minutes, add the chicken broth and increase the heat. When it starts to boil, reduce the heat to a simmer and cook for an additional 10-12 minutes.

Add the Epazote branch and season with salt and pepper. Simmer for 3 more minutes.

While the sauce is cooking, start cutting the tortillas into thin strips, if you haven’t already done so.

In a large skillet, heat the oil and fry the tortillas until they are crispy and golden brown. You will need to work in batches in this step.

Place the fried tortillas on a plate covered with paper towels to drain any excess oil.

In the remaining oil, fry the strips of pasilla pepper. Keep an eye on them, as they will crisp up very quickly.

Once they are crispy, remove them and set aside.

Serve And Enjoy!