4 tomatoes, whole, canned
2 ancho chiles, dried
corn oil, for frying
8 cups chicken stock, heated
1 onion, white, sliced
1/2 cup cilantro, fresh, chopped
1 packet corn tortillas, sliced into thin strips
2 avocados, sliced
chihuahua cheese, shredded
lime juice, freshly squeezed
1. Rehydrate pasillas and anchos. Begin by heating a small amount of oil in a skillet. Remove stems from chiles; add to heated oil and fry quickly until they begin to puff, making sure they do not darken.
2. Transfer chiles to a bowl of hot, not boiling, water, and soak until softened, about 20 minutes. Carefully remove seeds using gloves. Taste soaking liquid to see if it is bitter- if not, reserve.
3. Combine softened chiles (with soaking liquid if not bitter) with tomatoes, onion, and garlic in a blender or food processor. Puree until smooth.
4. In a large pot, heat 3 tablespoons oil until hot. Add the chile mixture and fry until it thickens a bit; skim the fat.
5. Add the stock and simmer for about 15 minutes. Add the cilantro and lime juice to taste; season with salt to taste.
6. Prepare the tortillas. In a large pot, heat about an inch of the oil until very hot (365°F); the oil should begin to "ripple", but not smoke. Add tortillas in batches, turning with a slotted spoon until golden. Remove and blot on paper towels. Repeat with remaining tortilla shreds.
7. To serve, distribute fried tortillas evenly among soup bowls. Ladle hot soup over tortillas. Garnish with avocados, sour cream, and cheese.