# 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.
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. Do not allow them to burn.
04 - Transfer the softened tomatoes, onions, garlic, and toasted chiles to a blender. Add 1 cup of vegetable broth and blend until completely smooth. Work in batches if necessary for safety.
05 - Return the blended mixture to the pot. Add remaining 4 cups vegetable broth, dried oregano, ground cumin, salt, and black pepper. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes. Taste and adjust seasoning as needed.
06 - While broth simmers, heat approximately 1 inch of vegetable oil in a separate skillet over medium-high heat. Fry tortilla strips in batches until golden and crispy, about 1 to 2 minutes per batch. Drain on paper towels.
07 - Divide crispy tortilla strips among serving bowls. Ladle hot broth over the strips. Top each bowl with panela cheese, diced avocado, fresh cilantro, and an optional drizzle of crema. Serve immediately with lime wedges on the side.
