6 qts chicken or beef broth 4 chiles pasillas, fried 2 chiles anchos, fried 4 tomatoes, medium size peeled 1 white onion, sliced 4 garlic cloves, chopped 2/3 cup olive oil 2 epazote sprigs or cilantro
Prepare the broth and keep at boiling point.Meanwhile prepare the soup: In a blender or food processor, blend 2 chiles pasillas and anchos with tomatoes, onion and garlic. Strain. Heat oil in a stock pot. Pour blended chile mixture into pot, and fry until it thickens and fat rises to the surface. Add epazote or cilantro. Mix in the boiling broth and add 2 whole chiles pasillas. Salt to taste an simmer for 25 minutes.
Video Traditional Mexican Tortilla Soup by JaujaCocinaMexicana
Enjoy this delicious tortilla soup Mexican recipe!