Cut the tortillas in half and then each half into strips. Fry in a frying pan with Extra Virgin Olive Oil from Spain until crisp and set aside. Cut the pasilla chili into rings with scissors and fry in the same extra virgin olive oil. Set aside.
Pan roast the onion, garlic and tomatoes in a frying pan. Peel the tomatoes, put everything in a blender and blend until it is a puree.
Heat a spoonful of Extra Virgin Olive Oil from Spain in a casserole over medium heat and add the puree to it. Fry for about 5 minutes, stirring it.
Add the chicken stock and the epazote, boil for 15 min and season with salt to taste. The soup is ready!
Presentation of the dish:
Serve the soup by adding the strips of tortilla and the garnish: avocado, pasilla chili rings, cheese cream and pork rinds.