Jaxon Stallard's Tortilla Soup

Makes six first course servings or four as a light main dish

6 corn tortillas
Canola oil for frying
4 garlic cloves, peeled and left whole
1 small white onion, sliced
2 dried pasilla chiles, stemmed and seeded
1 (15-oz.) can whole tomatoes in juice, drained
6 cups of chicken stock
1 lg. sprig fresh epazote (optional)
½ tsp. salt or to taste
6 oz. Mexican ripe avocado, peeled, pitted and cut into ½-inch cubes
1 lg. lime, cut into wedges

1. Cut the tortillas into halve, then into ¼-inch strips. Heat the ½-inch oil to 350 degrees in a 4-quart saucepan over medium heat. Add half of the tortilla strips. Fry, stirring nearly constantly until they are golden brown, and crispy. Scoop them out with a slotted spoon and drain on paper towels. Repeat with the remaining tortillas.

2. Pour off all but a thin coating of the hot oil and return the saucepan to the heat. Add the garlic and onion to the oil and cook, stirring regularly, until golden brown, about 7 minutes. Use a slotted spoon to scoop out the garlic and onion, pressing them against the side of the pan to leave behind as much oil as possible. Transfer the garlic and onion to a blender or food processor.

3. Add the chiles to the hot saucepan. Turn quickly as they fry, toast, and release a delicious aroma, about 30 seconds in all. Too much frying/toasting will make them bitter. Remove and drain on paper towels. Set the pan aside.

4. Add the tomatoes to the blender containing the garlic and onion then process to a smooth puree, strain if using fresh tomatoes. Heat the saucepan over medium-high heat. Add the puree and stir nearly constantly until it has thickened to the consistency of tomato paste, about 10 minutes. Add the stock and ezpazote and bring to a boil; then partially cover and gently simmer over medium to medium-high heat for 30 minutes. Taste and season with salt, usually ½ tsp., depending on the saltiness of your stock.

5. Divide the cheese and avocado among soup bowls. Ladle a portion of the soup into each bowl, top with a portion of the tortilla strips, and crumble on a little toasted chile. Serve hot with a wedge of lime to squeeze over the soup.