Fried Tortilla Strips

1. In a large pot over medium-high heat add canola oil. Using a thermometer, bring oil to 350°F (175°C). Add tortilla strips in batches and fry until golden brown and crispy, about 2-3 minutes. Remove strips with slotted spoons and drain on paper towels.  Repeat with remaining strips.

Soup

1. In a non-stick pan, add 1 Tbsp (15 mL) of canola oil over medium-high heat.  Add onions, garlic, tomatoes and sauté for 5-7 minutes.
2. In a medium-sized pot of boiling water, add guajillo chilli peppers. Cook until fork tender, about 7-10 minutes. Drain.
3. In a food processor, place softened guajillo chilli peppers and sautéed vegetables. Purée until smooth.
4. Pass puréed mixture through a sieve and reserve any liquids. Discard fibrous mixture once liquid is removed.
5. In a large pot add reserved liquid and chicken stock, heat on medium-high and bring to a boil.
6. Create a bouquet garni of fresh cilantro by tying together a bunch with kitchen string.
7. If using fresh epazote, create a bouquet garni of epazote. If using dry epazote, create a sachet of epazote by adding 2 Tbsp (30 mL) of dry epazote to a loose tea bag. Tightly tie end of bag.
8. Add fresh cilantro and fresh or dry epazote to soup mixture.
9. Allow herbs to steep in the mixture removing after 5 minutes.
10. Turn down heat on soup and continue to simmer for 8-10 minutes. Season with salt.
11. Serve soup by topping with crumbled queso fresco, crispy tortilla strips and garnish with a wedge of lime.