For the Tortilla Strips

1. Cut each tortilla into small strips.
2. Heat the oil in a skillet and fry the totopos until golden. Set aside.

For the Soup

1. Heat a cast iron skillet over high heat and add the tomatoes, garlic, onion and chillies.
2. Roast until the tomatoes start to brown. You may also do this in the oven.
3. Blend with the broth.
4. Heat a pot over medium heat and add the oil or lard. Add in the broth and cook until hot.

For Plating

1. Cut the guajillo pepper into small strips with kitchen scissors. Cut the Tío Francisco Queso Cotija Enchilado and avocado into cubes.
2. Serve each bowl of soup with tortilla strips, chili, cotija, avocado and Tío Francisco Crema on top.

NOTES:

Use beans and bean broth for a flavorful vegetarian recipe.