Tortilla Soup

Heat 1 cup of oil in a large cooking vessel over medium-high heat. Introduce tortilla strips into the pan in batches and cook until they turn a golden brown and crispy, taking approximately 2 to 3 minutes per batch. Remove excess oil using paper towels.

Next, add pasilla chiles to the same pan and cook until they develop a rich brown color, approximately 2 minutes. Be cautious not to overcook the chiles, as this can result in burning. Remove excess oil using paper towels.

Take one fried pasilla pepper and transfer it to a blender. Combine the blended pepper with tomatoes, onion, garlic, and oregano; blend until a smooth consistency is achieved. Strain the mixture through a fine-mesh sieve into a bowl.

In a separate saucepan, heat 1 teaspoon of oil over medium heat. Introduce the blended tomato mixture into the saucepan and cook for 2 minutes, stirring occasionally. Add water to the saucepan and bring it to a boil. Stir in bouillon granules and parsley; reduce heat to low, cover the saucepan, and let it simmer until all flavors have melded together, approximately 15 minutes. Remove from heat and discard the parsley.

Divide fried tortilla strips among four serving dishes. Ladle the prepared soup over the tortilla strips and garnish with diced avocado and crumbled cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle them over the soup. Add a dollop of crema to each serving dish.