Sauté the tomatoes, onion, and garlic in a little oil until softened. Once soft, add the guajillo and pasilla chiles (seeds removed).

Pour the blended mixture into a pot, add seasoning and salt. Once it comes to a boil, add another cup of water (about 240 ml) and the sprig of epazote.

Let it come to a second boil, adjust seasoning to taste, and the soup is ready.

For the tortillas: Cut them into strips and fry in oil until crispy.