Boil water with the onion and garlic with two tablespoons of oil.

Fry the pasilla chiles cut into small strips and set aside.

Blend the tomatoes, onion, garlic, and bouillon.

Add the blended mixture to the pot with the hot oil to fry the sauce.

Add the epazote leaves and check if more water or bouillon is needed.

Let it boil for 15 minutes.

In a deep dish, place a portion of fried tortillas, pour the sauce over them, and garnish with cream, avocado, and panela cheese.