Cut the tortillas into strips and fry them gradually in a pan with enough oil.

Roast the tomatoes and onion on a griddle.

Cut the pasilla chili into strips and fry; set aside.

In the same oil used for the chili, fry 1 whole corn tortilla and set aside.

Blend the chipotle chili, garlic, chicken bouillon powder, a little water, tomato, onion, pasilla chili, and the tortilla.

In a pan with a little oil, add the sauce and the rest of the water, season with salt and chicken bouillon, stir, and bring to a boil.