1)  Cut the tortillas in strips and fry them in oil until they are a light golden brown. Sprinkle with salt, set aside.

2)  Sauté the garlic, onion and tomatoes in a medium sauté pan at medium heat until garlic is aromatic, onions are translucent and tomatoes are thoroughly cooked.

3)  Bring this satuéed mixture to a blender, add 1 cup of chicken broth and puree.

4)  Clean and cut the chiles into ½ in (1cm) rings, remove their seeds, fry in the hot oil for about 1 minute or until crisp. Drain and set aside for garnish.

5)  In a 2-quart pot, add oil and fry the pureed tomato mixture, cook over medium heat until it simmers. Season with salt and peperp to taste.

6)  Add the remaining chicken broth and epazote. Stir well until blended, cover and cook for another 5 minutes. Reserve.

7)  Five minutes before serving, reheat the soup and portion out 1 cup of soup per bowl.

8)  Add the fried tortilla strips, chicharon to your liking, a few chile rings, some diced avocado, and garnish each bowl of soup with diced Los Altos Queso Panela and tablespoon of Los Altos Crema Mexicana Natural.