Sopa de Tortilla

Slice Tortillas into thin strips. Heat 90g of Vegetable oil in a large pot or deep skillet over medium-high heat. Fry Tortilla strips in batches until golden and crispy. Remove with a slotted spoon and drain on paper towels. Season lightly with Salt.

Remove stems and seeds from Guajillo chiles and Pasilla chiles. Heat a dry comal or skillet over medium heat and toast the chiles for 30 seconds per side until fragrant, being careful not to burn them. Place toasted chiles in a bowl and cover with hot water; let them rehydrate for 15-20 minutes until soft.

While chiles rehydrate, roast Roma tomatoes, White onion, and Garlic cloves on the comal until softened and slightly charred.