Short Rib (or Lamb) Tortilla Soup with Pasilla Chile, Cilantro and Feta

Name: Short Rib (or Lamb) Tortilla Soup with Pasilla Chile, Cilantro and Feta
Ingredients: 1 large white onion, chopped into ½-inch pieces; 1/2 head head of garlic, cloves peeled and halved; 3 pounds bone-in flanken cut short ribs OR lamb shoulder chops (about 1 inch thick); 2 tablespoons vinegar (optional, but it will give the broth a more velvety texture by drawing gelatinous components from joints and bones); 3 bay leaves; 4 or 5 sprigs of thyme (or a teaspoon dried thyme); 1 tablespoon salt; Vegetable oil to a depth of about 1 inch for frying; 6 corn tortillas, cut into thin strips; 3 dried pasilla chiles, stemmed, seeded and torn into several flat pieces; 4 garlic cloves, peeled and left whole; 1 small white onion, sliced; 1 15-ounce can fire-roasted tomatoes, drained OR 12 ounces (about 2 medium-small round or 4 plum) ripe tomatoes, cored and roughly chopped; Salt; 6 ounces mild, good-quality feta, crumbled; A big handful of cilantro leaves; 1 large ripe avocado, pit removed, flesh scooped from the skin and cut into ½-inch pieces; 1 large lime, cut into wedges

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INGREDIENTS - For the broth - 1 large white onion, chopped into ½-inch pieces - 1/2 head head of garlic, cloves peeled and halved - 3 pounds bone-in flanken

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Ingredients

1 large white onion, chopped into ½-inch pieces
1/2 head head of garlic, cloves peeled and halved
3 pounds bone-in flanken cut short ribs OR lamb shoulder chops (about 1 inch thick)
2 tablespoons vinegar (optional, but it will give the broth a more velvety texture by drawing gelatinous components from joints and bones)
3 bay leaves
4 or 5 sprigs of thyme (or a teaspoon dried thyme)
1 tablespoon salt
Vegetable oil to a depth of about 1 inch for frying
6 corn tortillas, cut into thin strips
3 dried pasilla chiles, stemmed, seeded and torn into several flat pieces
4 garlic cloves, peeled and left whole
1 small white onion, sliced
1 15-ounce can fire-roasted tomatoes, drained OR 12 ounces (about 2 medium-small round or 4 plum) ripe tomatoes, cored and roughly chopped
Salt
6 ounces mild, good-quality feta, crumbled
A big handful of cilantro leaves
1 large ripe avocado, pit removed, flesh scooped from the skin and cut into ½-inch pieces
1 large lime, cut into wedges