For the soup broth, heat a pot and pour in the oil, sauté the onion, garlic, and tomatoes, incorporate the chiles and dry tortillas, let cook until the ingredients slightly change color, add the epazote and season with white pepper, wait for it to come to a boil and thicken.
Remove from heat and blend until everything is integrated, return to the same pot over low heat. Adjust the seasoning with salt.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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