Sopa de Tortilla — Tomato broth with fried tortilla strips and avocado

Char the tomatoes, onion, and garlic directly on a dry comal until the skins are blackened and the tomatoes are completely soft, about 10 minutes. Peel the garlic.

Blend the charred vegetables with the chipotle until smooth.

Heat 2 tbsp oil in a medium pot over high heat. Pour in the blended tomato-chipotle mixture — it will spit. Fry for 3 minutes, stirring, until the sauce darkens. Add the broth and oregano, bring to a boil, and simmer for 15 minutes. Season with salt.

While the soup simmers, cut the tortillas into 5 mm strips. Heat the frying oil in a skillet over medium-high heat. Fry the tortilla strips in batches, stirring, for 3–4 minutes until completely rigid and deep golden. Drain on paper towels and salt immediately.

Fry the pasilla or árbol chile strips in the same oil for 30–45 seconds until crisp. Drain separately.

Ladle the hot broth into deep bowls. Add a handful of tortilla strips and the diced cold avocado directly into the broth. They should float on the surface.

Top with crema, queso fresco, and the fried chile strips. Serve immediately, before the tortilla strips soften.