For the caldillo de la sopa, heat a pot and pour the oil, sweat the onion, garlic and tomatoes, add the chilies and dry tortillas, cook until the ingredients change color slightly, add the epazote and season with white pepper, wait for it to boil and thicken.
Remove from heat and blend until everything is integrated, return to the same pot over low heat. Rectify the seasoning with salt.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?