Sopa de Tortilla

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  • 3 Badia Guajillo Chili Pods
  • 3/4 cup Canola Oil
  • 6 cloves Garlic, finely chopped
  • 1 medium White Onion, finely chopped
  • 3 Plum Tomatoes, cored and chopped
  • 2 (6″) Corn Tortillas, torn into small pieces
  • 2 sprigs Cilantro
  • 2 tbsp Badia Ground Oregano
  • 1 tbsp Badia Ground Cumin
  • Badia Kosher Salt
  • Badia Ground Black Pepper
  • 3 small Badia Pasilla Chili Pods, stemmed, seeded, and thinly sliced
  • 4 cups Chicken Stock
  • 2 oz. Goat Cheese, softened, for serving
  • 3 fried Pork Rinds, crumbled
  • 1 small Avocado, halved, pitted, peeled, and finely chopped
  • Fried Tortilla Strips, for serving


  1. Toast the guajillo chiles in a 6-qt. saucepan over medium-high heat
  2. Transfer chiles to a bowl with 1 cup boiling water; let soften for 30 minutes
  3. Drain, reserving ½ cup soaking liquid
  4. Remove and discard stems and seeds from chiles
  5. Transfer chiles and reserved liquid to a blender
  6. Return pan to medium-high heat, add ¼ cup canola oil to pot
  7. Add garlic and onion; cook until soft, 6–8 minutes
  8. Add tomatoes, tortillas, cilantro, oregano, cumin, and salt and pepper; cook until tomatoes are soft, about 6 minutes
  9. Add to blender; puree until smooth; set aside
  10. Return pan to medium-high heat with ¼ cup oil
  11. Add pasilla chiles; fry until crisp, about 2 minutes
  12. Using a slotted spoon, transfer to paper towels to drain
  13. Discard oil; wipe pan clean
  14. Add remaining oil to pan; heat over medium-high heat
  15. Add purée, and cook until slightly reduced, 3–5 minutes
  16. Add stock and simmer until thick, 40–45 minutes more
  17. Strain soup through a fine-mesh strainer; divide among 4 bowls
  18. Garnish with fried pasillas, goat cheese, pork rinds, avocado, and tortilla strips