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Instructions

• Roast the garlic, onion and tomatoes. Peel the tomatoes and remove the hard parts.
• Blend the tomatoes with the garlic and onion in a food processor, adding 1/4 cup of the chicken broth if necessary.
• Heat 1 tablespoon of oil in a large saucepan over high heat. Fry the tomato puree. Let it cook for 2 minutes, lower the heat and leave it for another 5 minutes stirring continuously until it thickens.
• Add the remaining chicken broth and epazote. Boil and season to taste. Cover and cook over medium heat for 15 minutes.
• Cut the tortillas into strips. Pour oil into a small frying pan and when it is very hot, fry the tortilla strips until golden brown, giving them at least 1 turn. Remove the tortillas from the oil and remove excess oil with absorbent kitchen paper.
• Cut the chiles into 1 cm rings and remove the seeds. Also fry them in hot oil for 1 minute until crispy. Drain them and reserve them.
• Serve the broth with the tortilla strips.
• Garnish each plate with crispy chili rings, avocado cubes, strings of fresh cheese and a touch of heavy cream. Serve with halved limes.