2 small onions, roughly chopped 10 fresh tomatoes, cored 1 Tbsp. garlic ¼ cup chili powder 2 Tbsp. cumin powder 1 head of cilantro 6 tortillas 2 quarts chicken stock 2 Tbsp. salt 1 ½ tsp. pepper 1 Guajillo chili 1 Pasila Chili 2 Tbsp. blended oil Directions 1. In a food processor puree the onion, garlic and tomatoes to a smooth puree. 2. Stem the dried chilies and remove the seed then soak in hot water for 15 min then drain. 3. Julienne the tortillas into strips and using ¼ cup blended oil saute in a thick-bottomed pot until crispy but not burnt. 4. Add the puree and chilies to the tortilla and cook for about 10 minutes until thick and the raw taste is gone. 5. Add the spices, chicken stock, salt and pepper. Simmer for 20 min. 6. Puree well using a immersion blender and add lime juice. 7. Ensure it is at a perfect consistency, if necessary you can reduce a bit more. Now is the time to taste for salt, add additional if necessary. 8. Serve with crispy corn tortilla strips, avocado, sour cream and pico on top as a garnish.