- 3 garlic cloves
- ½ white onion, roughly chopped
- 3 ripe tomatoes, peeled and diced
- 6 cups of chicken broth
- Ahuacatlán avocado oil natural
- 2 epazote sprigs (also known as Mexican tea)
- 10 corn tortillas (from yesterday) cut into stripes
- 2 pasilla chiles
- 3 avocados, diced
- 4 oz. queso fresco, diced (fresh cheese)
- ½ cup sour cream or crema fresca
- Lime juice to taste
- Salt and pepper to taste
In a pan or skillet burn the garlic cloves, onion and tomatoes.
In a food processor, puree the garlic, onion and tomatoes, and add ¼ cup chicken broth.
In a saucepan, add 1 tsp. Ahuacatlan natural and sauté the puree until it’s thick, move constantly.
Add the rest of the chicken stock, epazote, and season to taste. Boil at medium heat during 15 minutes.
In a frying pan, add 2 tbs. Of Ahuacatlan natural, and fry the tortilla strips until golden brown. Place them over paper towels to remove the excess of oil.
In each bowl, add the crispy tortillas and broth, and top with avocado cubes, queso fresco and crema fresca.