Ingredients:

  • 4 large Dried Guajillo Chiles, stemmed and seeded
  • 2 medium Dried Ancho Chiles, stemmed and seeded
  • 4 large Roma Tomatoes, halved
  • 1 small White Onion, quartered
  • 4 cloves Garlic, peeled
  • 2 Tbsp Vegetable Oil or Lard
  • 8 cups low sodium Chicken Stock
  • 2 large Bay Leaf
  • 1 tsp Dried Mexican Oregano
  • 1/2 tsp Cumin Powder, ground
  • Salt (Kosher or Sea), to taste
  • 2 cups Shredded Cooked Chicken
  • 1 small sprig Epazote (optional)
  • 6 Corn Tortillas (cut into thin strips)
  • 1 cup Neutral Frying Oil (Canola/Veg)
  • Pinch Salt (for seasoning strips)
  • 1 large Avocado, diced
  • 1/2 cup Cotija Cheese, crumbled
  • 1/4 cup Mexican Crema or Sour Cream
  • 2 medium Limes, cut into wedges

Instructions:

  1. Toast the Chiles: Briefly toast the dried Guajillo and Ancho chiles in a dry pan over medium heat for 30–60 seconds per side until fragrant. Do not burn.
  2. Rehydrate: Place toasted chiles in a heatproof bowl and cover with boiling water. Let them soak for 20–30 minutes until soft and pliable. Reserve 1 cup (240ml) of the soaking liquid.
  3. Char the Aromatics: Preheat the oven broiler (grill). Place the tomatoes, onion, and garlic on a baking sheet. Broil/char until the skins are blackened and softened (about 5–7 minutes).
  4. Blend the Base: Transfer the softened chiles, charred vegetables, and 1 cup (240ml) of chicken stock (plus reserved chile liquid if needed) to a blender. Blend until completely smooth.
  5. Sauté the Paste: Heat 2 Tbsp (30ml) oil in a Dutch oven over medium heat. Pour the chile mixture through a fine-mesh sieve directly into the pot, pressing the pulp hard with a spoon to extract all the liquid (discard the solids).
  6. Fry the Paste: Cook the strained chile paste for 5–8 minutes, stirring frequently. This step 'fries' the chile paste, deepening the colour and removing any raw flavour.
  7. Simmer the Soup: Pour in the remaining chicken stock. Add the bay leaves, Mexican oregano, cumin, and salt. Bring to a boil, then immediately reduce heat to low and simmer, uncovered, for 20 minutes to allow the flavours to meld.
  8. Finish the Broth: Remove the bay leaves and adjust seasoning (salt/lime juice) to taste. Stir in the shredded cooked chicken and heat through for 2 minutes.
  9. Frying Strips (Heat Oil): Pour 1 cup (240ml) of frying oil into a small pan until it reaches about 350°F (175°C) or shimmers lightly.
  10. Frying Strips (Fry and Season): Fry the cut tortilla strips in small batches until they are golden brown and crisp (about 1–2 minutes per batch). Remove strips and place them on a plate lined with paper towels. Season immediately with a pinch of salt.
  11. Serving: Ladle the hot soup and shredded chicken into bowls. Garnish generously with crispy tortilla strips, diced avocado, crumbled Cotija cheese, a drizzle of Mexican crema, and a fresh lime wedge.