Tortilla soup (Sopa de tortilla)

1. Cut the tortillas into thin strips and fry in batches in hot oil for 1-2 minutes until crisp; drain on kitchen paper and salt lightly.

2. Stem and deseed the pasilla chilies; set one aside for the tomatoes, slice the other into rings and fry in oil for 20 seconds until crisp, for the garnish.

3. Char the tomatoes, onion and garlic in a dry pan until spotted, then blend with the reserved pasilla and a little stock until smooth.

4. Heat 2 tablespoons of oil in a pot, pour in the tomato purée and cook for 5 minutes until thick; add the chicken stock and the epazote sprigs, season with salt and simmer for 15 minutes. If you have no epazote, a pinch of oregano and a little extra coriander will stand in.

5. Put crisp tortilla strips, diced avocado and crumbled queso fresco (or a mix of feta and ricotta) into the bottom of each bowl.

6. Ladle over the hot soup, top with sour cream and crisp pasilla rings and serve immediately, while the tortilla still crunches.

Tip: Always put the tortilla strips into the bowl, not the pot – otherwise they go soggy and lose their crunch.