Sopa de tortilla

theguardian.com

Ermintrude

1 dried ancho chilli (15g), stem and seeds removed, thinly sliced

4½ tbsp sunflower oil

140g corn tortillas (about 6 to 8), cut into 1cm-wide strips - I used Cool Chile

2 large vine tomatoes (240g), cut in half widthways

1 jalapeño chilli, stem removed

1 red onion (160g), peeled and cut into quarters, 3 quarters left whole, the other finely chopped

3 garlic cloves, unpeeled

750m good chicken or vegetable stock

1 tsp dried oregano

subheading: To serve:

1 lime, halved, 1 half squeezed, to get 1 tbsp juice, the other half cut into 4 wedges

60g soured cream

10g fresh coriander, roughly chopped

1 avocado, halved, stoned and peeled, flesh cut into 1cm dice

Directions at theguardian.com

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