Blend the tomatoes, pasilla chili, one of the onions, garlic, coarse salt, and 1 cup of chicken broth.
2
Fry the sliced onion, once translucent, add the corn, the strips, and cook well, incorporate the epazote and add the tomato sauce with the cooked pasilla chili and continue cooking.
3
Pour in the remaining chicken broth, add salt and pepper to taste. Wait for it to boil and turn off.
4
Serve this base in deep plates, add a handful of tortilla strips, pork rinds, fresh cheese, cream, avocado, and pasilla chili strips to taste.
Fried or roasted pasilla chili strips (approx. 2 chilies)
Fried corn tortilla strips to taste
Aztec soup
1
preparation mode
Blend the tomatoes, pasilla chili, one of the onions, garlic, coarse salt, and 1 cup of chicken broth.
2
preparation mode
Fry the sliced onion, once translucent, add the corn, the strips, and cook well, incorporate the epazote and add the tomato sauce with the cooked pasilla chili and continue cooking.
3
preparation mode
Pour in the remaining chicken broth, add salt and pepper to taste. Wait for it to boil and turn off.
4
preparation mode
Serve this base in deep plates, add a handful of tortilla strips, pork rinds, fresh cheese, cream, avocado, and pasilla chili strips to taste.
PREPARATION 60 min
INGREDIENTS 17
SERVINGS 4 - 6
DIFFICULTY Medium
