Cut the tortillas into thin strips. Fry them in a pot with oil until golden and crispy. Remove, drain, and place on paper towels to absorb excess oil.

Slice the pasilla chile for garnish into rings.

In the same oil used for the tortillas, briefly fry the pasilla chile rings until just crisp, being careful not to burn them.

In a blender, combine the tomatoes (cut into wedges), onion, garlic, and 1 cup of the chile soaking water. Blend until smooth.

Prepare the chicken broth.

In a pot with oil, strain the blended tomato mixture into the pot. Add a little water to the blender to get all the tomato paste and pour it in. Add the 6 1/3 cups (1.5 liters) chicken broth and cook over medium heat for 10-12 minutes. Add the soaked chiles and epazote, mix, and let all the flavors blend together over medium-high to high heat for 20-25 minutes.

To serve, place the tortilla strips in a bowl and ladle the soup over them. Garnish with fried chile rings, diced panela or queso fresco, pork rinds, avocado slices, and a drizzle of crema. Add more broth as desired.