Aztec bouillon with oaxacan seasoning

Ingredients

• 4 roasted tomatoes
• 1/2 onion
• 1 clove garlic
• 2 tablespoons oil
• 1.5 litres chicken bouillon
• 1 sprig epazote (an aromatic herb)
• 18 tortillas cut into strips and fried
• 2 avocados
• 0.5 litres Mexican crema (similar to crème fraiche)
• 1/4 Oaxaca cheese

Preparation

1. Mix the onion and garlic clove into the tomatoes. Saute at a low heat in the oil, until the tomatoes turn dark red.
2. Pour in the chicken broth and when it starts to simmer, add the sprig of epazote.
3. Divide the tortillas into six bowls, then add the hot chicken bouillon.
4. Serve with avocado, Mexican crema and cheese.