6 medium size tomatoes
2 garlic cloves, peeled
4-5 cups chicken stock, sodium free
2 tablespoons olive oil
5 basil leaves
2 Pasilla chilies, cored and seeded and halved
3 corn tortillas
½ cup oil for frying
1 avocado, cubed
1 cup Mexican Cheese – preferably Oaxacan cheese
Cut the tortillas into strips and fry over high heat until golden brown. Remove the tortilla strips from the oil with a slotted spoon. Place on paper towel.
Broil the tomatoes until the skin blackens, peel off skin.
Broil the pasilla chilies halves until the skin blackens, peel off skin. Sautee in a skillet with a shadow of olive oil, the garlic cloves, roasted pasilla chilies and basil for about 3 minutes.
Puree these ingredients with the tomatoes and the juice rendered by the tomatoes if any.Make sure there are no chunks remaining.
Add the chicken stock and salt to taste. Cook for 15 minutes over medium heat stirring occasionally.