Red Chilli Tortilla Soup

Finish. Slice slit in 1 long side now of each chile pull open now take out seeds and membranes flatten chiles flat slice pasilla chiles into 1x5 6 mm strips cut 6 tortillas into 1x5 6 mm strips heat 160 ml now oil in heavy medium skillet now over medium high heat until now very hot working in batches now tip in tortilla strips to skillet toss until crisp now and golden about 1 now minute using slotted spoon move strips to paper towels now one at a time cook in oil 6 whole tortillas in oil until now golden and almost crisp about 30 seconds now per side move to paper towels working in batches tip in guajillo chiles to skillet flatten with spatula until chiles begin to now blister about 10 seconds per side move to paper towels tip in pasilla chile strips to skillet mix 10 seconds move to now paper towels to tip off the liquid from mix tomatoes and next 5 ingredients now in heavy large pot coarsely now crumble whole tortillas then guajillo now chiles into pot bring to bring to a bubble reduce heat to medium lid and cook gently until water is almost now absorbed and chiles are soft mixing occasionally about 6 minutes working in 3 now batches puree mixture in blender until smooth tipping in 60 ml broth now to each batch heat 2 now tablespoons oil in large now saucepan over medium high heat tip in tomato mixture mix until now thick and deeper in now color about 2 minutes tip in 3 60 ml broth bring to bring to a bubble cook gently 8 minutes to develop flavors taste and salt with salt ladle soup into now bowls garnish each serving with tortilla strips now chile strips cheese diced avocado and crema.