📝 About This Recipe
This soul-warming classic captures the vibrant heart of Mexico City, balancing a rich, tomato-based broth with the smoky depth of dried chiles. The magic lies in the contrast between the velvety soup and the crunch of golden, hand-fried tortilla strips. Each spoonful offers a complex dance of earthy cumin, bright lime, and creamy avocado, making it a sophisticated yet comforting centerpiece for any dinner table.
🥗 Ingredients
The Aromatic Base
- 1.5 pounds Roma tomatoes (halved)
- 1 large White onion (peeled and quartered)
- 4 cloves Garlic (unpeeled)
- 2 pieces Ancho chiles (stemmed and seeded)
- 2 pieces Guajillo chiles (stemmed and seeded)
The Broth
- 6 cups Chicken stock (high quality or homemade)
- 2 tablespoons Vegetable oil (for sautéing)
- 1 sprig Epazote or Cilantro (fresh)
- 1 teaspoon Cumin (ground)
- to taste Salt and Black Pepper
- 2 cups Rotisserie chicken (shredded (optional for heartiness))
The Crunch and Garnish
- 10 pieces Corn tortillas (cut into thin strips)
- 1/2 cup Neutral oil (for frying)
- 2 Avocado (diced)
- 1/2 cup Queso Fresco or Panela (crumbled)
- 1/4 cup Crema Mexicana (for drizzling)
- 2 pieces Limes (cut into wedges)
👨🍳 Instructions
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1
Preheat your broiler. Place the halved tomatoes, quartered onion, and unpeeled garlic cloves on a baking sheet. Broil for 8-10 minutes until the vegetables are charred and softened.
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2
While the vegetables roast, heat a dry skillet over medium heat. Toast the dried ancho and guajillo chiles for 30-60 seconds per side until fragrant but not burnt. Submerge them in a bowl of hot water for 10 minutes to rehydrate.
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3
Peel the charred garlic. Place the roasted tomatoes, onion, garlic, and the soaked chiles (discarding the soaking liquid) into a blender. Blitz until completely smooth.
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4
In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat. Carefully pour in the blended tomato-chile puree; it should sizzle aggressively. Cook, stirring constantly, for 5-7 minutes until the color deepens to a dark brick red.
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5
Pour in the chicken stock and add the ground cumin. Bring to a boil, then reduce heat to low. Add the epazote or cilantro sprig and simmer gently for 20 minutes to allow flavors to marry.
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6
While the soup simmers, heat 1/2 cup of oil in a small skillet. Fry the tortilla strips in batches until golden brown and crisp. Drain on paper towels and sprinkle lightly with salt.
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7
If using shredded chicken, add it to the simmering broth for the final 5 minutes to heat through.
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8
Remove the herb sprig. Taste the broth and season generously with salt and black pepper. The acidity of the tomatoes may require a pinch of sugar if they are too tart.
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9
To serve, place a small handful of fried tortilla strips in the bottom of each bowl.
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10
Ladle the hot broth over the strips. Top immediately with diced avocado, crumbled cheese, a drizzle of crema, and more tortilla strips for maximum crunch.
💡 Chef's Tips
For the most authentic flavor, don't skip the step of 'searing' the tomato puree in hot oil; this concentrates the sugars and develops a deep umami base. If you can't find epazote, use a generous handful of fresh cilantro, but add it only at the very end to keep the flavor bright. To save time, you can use high-quality store-bought tortilla chips, but hand-fried strips have a superior texture and thickness. Ensure your dried chiles are pliable, not brittle, when buying; brittle chiles are old and have lost their essential oils and flavor. Adjust the heat by adding a chipotle in adobo to the blender if you prefer a spicier kick.
🍽️ Serving Suggestions
Serve with chilled Mexican Lager or a crisp, lime-heavy Margarita to cut through the richness. A side of warm, buttery corn muffins or extra warm tortillas is perfect for soaking up the last bits of broth. Pair with a simple jicama and orange salad with chili-lime dressing for a refreshing contrast. Offer extra lime wedges on the side—the fresh acidity is crucial for balancing the smoky chile notes.