by Casa Velas
Ingredients
2 teaspoons corn oil
2 cups roughly chopped tomato
¾ cup chopped onion
1 tablespoon minced garlic
5 dry guajillo chilies
½ cup chicken broth
8 epazote leaves
Salt and pepper to taste
Garnishes
Finely cut fried tortilla strips
Julienned guajillo chili
Crumbled panela cheese
Avocado cubes
Directions
In a pot, brown the onions in the oil over medium heat. Add the garlic and the tomato. Rehydrate the chilies in boiling water for 5 minutes. Remove from heat, devein and add to the pot. Add the chicken stock and allow the mixture to boil for 12 minutes, seasoning with salt and pepper. Add the epazote and remove from heat. When cool, puree in the blender. Top with your choice of garnishes.
