Name: Aztec Soup with Chicharrón
Prep time: 30 min
Cook time: 10 min
Yield: 6
Cuisine: Mexicana
Ingredients: 3 tablespoons vegetable oil; 1/4 onions; 3 tomatoes; 3 ancho chiles, deveined; 2 liters chicken broth, or vegetable; 2 tablespoons chicken broth; 20 corn tortillas, cut into strips, fried; 200 grams panela cheese, diced; 1 cup sour cream, for garnish; 2 pasilla chiles, sliced, fried; 100 grams pork rinds, chopped; 1 avocado

Preparation

20 mins

10 mins

Low

Heat the oil and sauté the onion in large pieces, tomatoes, and a bit of the tortilla until lightly browned; add the ancho chiles and cook for 3 more minutes. Blend the above with the broth and powdered consommé. Once blended, return it to the heat and let it come to a boil.