Aztec Soup
(Tortilla Soup)

8 tomatoes
½ white onion
2 cloves garlic
½ teaspoon salt
4 cups chicken stock
canola oil

1 piece queso fresco, queso blanco or goat cheese, shredded
1 piece pork, poached and shredded
1 avocado, sliced
5 tortillas, julienne and fried until crisp
2 chili chipotle, roasted until black, minced

1.    Roast the tomatoes, garlic and onion on a comal.
2.    Blend with 1 cup chicken broth.
3.    Strain the sauce.
4.    “Fry” the sauce in 1T oil.
5.    Add salt and remaining chicken broth.
6.    Boil 15 minutes or until desired thickness.
7.    Garnish soup with garnishes.

Recipe Adapted by Denise Martabano, 2008.  Courtesy of Mesones Sacristia, Puebla, Mexico