Tortilla Soup with Chiles and Tomatoes Recipe | Epicurious

Ingredients

• 4 dried pasilla chiles, wiped clean, stemmed, and seeded
• 2 dried chiles de á:rbol, stemmed
• 1/2 pound tomatoes, quartered
• 1 large white onion, coarsely chopped
• 2 large garlic cloves, chopped
• 2 quarts rich and flavorful chicken stock ; or 5 cups reduced-sodium chicken broth diluted with 3 cups water
• 2 tablespoons lard or vegetable oil
• 1 teaspoon dried epazote or oregano, crumbled
• 3 to 4 cups vegetable oil for frying
• 12 (6-to 7-inch) corn tortillas, cut into 1-inch squares
• 1 (6-to 8-ounces) avocado, cut into 1/2-inch pieces
• 1/2 cup crumbled cotija cheese (also called queso añejo) or ricotta salata, crumbled (2 ounces)
• 1/4 cup crema, or sour cream diluted with 1 tablespoon water
• Equipment: a deep-fat thermometer
• Accompaniment: lime wedges