Tortilla soup

Directions

• Toast the chiles over an open flame until charred all over. Set aside on a paper towel-lined plate.
• Cut the tortillas in half and then into quarter-inch strips. In a medium saucepan, heat a half-inch of the oil over medium heat. Test its heat with a strip of tortilla. If it sizzles when introduced into the oil, it’s hot enough. Add half of the tortilla strips and stir until golden brown. Use a slotted spoon to transfer them from the saucepan onto a paper towel-lined plate. Repeat for the remaining strips.
• Sauté the onion until translucent, about five to seven minutes. Add the garlic for about 30 seconds, but don’t let it brown. Using a slotted spoon, remove the onion and garlic to a blender.
• Purée the tomatoes, onion and garlic until smooth. Heat the same saucepan to medium-high, then add the tomato purée and cook for about 10 minutes until it becomes as thick as tomato paste. Add the stock and cilantro and take to a boil. Partially cover and gently simmer for about 30 minutes. Add salt to taste.
• Halve and seed (if desired) the charred peppers. Chop finely.
• Divide cheese and avocado among soup bowls. Ladle the soup into each bowl, then top with golden tortilla strips and chopped jalapeno pepper. Serve with lime wedges.