Omelette Soup
Ingredients
10 tortillas½ medium onions
2 medium garlic cloves
3 medium tomatoes
1½ tbsp vegetable oil
1½ quarts chicken broth
salt
3 sprigs fresh epazote or cilantro
vegetable oil (for frying)
2 chile pasilla
1 cup queso fresco
1 large avocado
½ medium white onion
½ cup cream
½ cup chicharrón (fried pork skin)
2 jalapeño chiles.
Elaboration
Cut in julienne strips the tortillas leave them air-drying overnight.
In a medium size skillet dry-roast the tomatoes, onion and unpeeled garlic, remove the garlic when shows black spots, leave the onion and tomatoes until well roasted, about10 min. Peel the garlic and transfer it along with the roasted onion and tomatoes to the blender, add water, blend until you get a smooth puree.
Heat 1.5 tbsp oil in a medium size saucepot, add the tomato puree, and fry for 3 min or until changes color, add the chicken broth and epazote sprigs, add salt to taste, and let it boil gently for 10 min, remove the epazote sprigs, if you like to.
Meanwhile the soup is simmering cut crosswise the pasilla chiles remove seeds and stems,
to make chile rings, heat the oil in a medium size skillet, when is hot, add the chiles, turn off the fire and remove the chile rings immediately with a slotted spoon, reheat the same oil and add small batches of tortilla strips, and fry until golden, transfer with slotted spoon into paper towels, to drain.
Divide the tortillas into 6 serving bowls, ladle the soup in them, and serve immediately, along with the garnishes.
