Sopa Conde

Directions

1. Place the ancho chiles and water in a saucepan. Bring to a boil over high heat for 5 minutes.
2. In a blender combine the tomatoes, onion, garlic, sliced tortillas, ancho chile, and cooking liquid. Blend until it forms a paste.
3. In a stock pot. Heat the vegetable oil over medium heat.
4. Add the tomato mixture and bring to a simmer. Stir in the refried black beans, chicken broth, and epazote.
5. Bring to a boil and lower to a simmer for 5 minutes.
6. Season with oregano, salt, and black pepper.
7. For the garnish. Heat the vegetable oil in a frying pan over medium heat. In batches add the strips of tortillas trying not to overcrowd the pan.
8. Fry for up to 2 minutes and remove to a paper towel covered plate. Repeat.
9. Serve the soup in bowls. Crumble queso anejo into each bowl and top with the fried tortilla strips.