Ingredients

• 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

Directions

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