Sopa de tortilla

Method

1. 1 Slice the tortillas into strips, deep-fry for 3 minutes until golden brown and crispy, then drain.
2. 2 Quickly fry Mexican dried chilies for 30 seconds, then remove and set aside for topping.
3. 3 Grill the tomatoes, onions, and garlic in a cast iron skillet for 8 minutes until the skins are slightly browned.
4. 4 Blend the roasted mixture until smooth, strain through a sieve, then sauté with a little oil for 5 minutes until thickened.
5. 5 Pour in the chicken broth, add the epazote leaves, simmer for 20 minutes, then season with salt.
6. 6 Ladle the soup into bowls, then top with crispy tortillas, sliced butter, fresh cheese, and sour cream.

With an appliance

• Oven 48 min

  Replace step 3: arrange tomatoes, onions, and garlic on the rack above the oven at 220 degrees for 10 minutes, rotating the tray after 6 minutes; this is about 2 minutes longer than in a pan, but the vegetables will brown evenly and you won't have to flip each piece.