# Ingredient List:
→ Broth
01 - 2 tablespoons vegetable oil
02 - 1 medium white onion, chopped
03 - 3 garlic cloves, minced
04 - 4 ripe Roma tomatoes, chopped
05 - 2 dried pasilla chiles, stemmed and seeded
06 - 1 dried guajillo chile, stemmed and seeded
07 - 5 cups vegetable broth
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon ground cumin
10 - 1 teaspoon salt
11 - 1/4 teaspoon ground black pepper
→ Tortilla Strips
12 - 8 corn tortillas, cut into thin strips
13 - Vegetable oil for frying
→ Garnishes
14 - 1 ripe avocado, diced
15 - 5 ounces panela cheese, cubed or crumbled
16 - 1/2 cup fresh cilantro, chopped
17 - 1/2 cup crema or sour cream, optional
18 - 1 lime, cut into wedges
# Directions:
01 - Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add chopped onion and sauté until translucent, approximately 3 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
02 - Add chopped Roma tomatoes to the pot and cook until completely softened, about 5 minutes, stirring occasionally to combine with the aromatics.
03 - While tomatoes cook, toast the dried pasilla and guajillo chiles in a separate dry skillet over medium heat for 1 to 2 minutes, until fragrant. Avoid burning the chiles as this will create bitterness.
04 - Transfer the softened tomato mixture, onions, garlic, and toasted chiles to a blender. Add 1 cup of the vegetable broth and blend until completely smooth. Work in batches if necessary.
05 - Return the blended mixture to the pot. Add the remaining 4 cups of vegetable broth, dried oregano, ground cumin, salt, and black pepper. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 15 minutes. Taste and adjust seasoning as needed.
06 - While the broth simmers, heat approximately 1 inch of vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in batches until golden and crisp, about 1 to 2 minutes per batch. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.
07 - Divide crispy tortilla strips among serving bowls. Ladle the hot broth over the strips. Top each bowl with cubed panela cheese, diced avocado, fresh cilantro, and a drizzle of crema if desired. Serve immediately with lime wedges on the side.
