1. Prep the Guajillo ChilesRemove stems and seeds from the guajillo chiles.

Place chiles in a bowl and cover with boiling water.

Let steep off the heat, covered, for 10 minutes until fully softened.

Strain the chiles, reserving some of the soaking liquid.

Make the Guajillo Purée

Blend the rehydrated chiles with a bit of the soaking liquid until smooth.

Add more liquid as needed to keep the blender moving.

Pass the purée through a fine mesh strainer or colander. Set aside.

Roast the Vegetables

Peel and quarter the onions. Place on a sheet tray with whole garlic cloves.

Roast at 400°F (200°C) for 15 minutes until onions are slightly charred and garlic is golden.

Quarter the tomatoes, place on a separate tray, and roast at 400°F for 30 minutes until blistered and deep red.

Make the Roasted Vegetable Purée

Blend the roasted onions, garlic, tomatoes, and chipotle in adobo until smooth. Set aside.

Fry the Tortillas

Cut corn tortillas into quarters and deep-fry until golden brown and crispy. Drain and reserve.

Build the Soup

Heat a large soup pot with a bit of oil.

Carefully add both the guajillo purée and the roasted vegetable purée. Stir to combine.

Cook over medium heat for 10 minutes, stirring constantly.

Season

Add oregano, black pepper, cumin, paprika, and salt.

Stir and cook for 1 more minute, being careful not to burn the spices.

Simmer

Add chicken stock and the fried tortilla pieces. Stir well and bring to a boil.

Reduce heat and simmer for 10 minutes.

Blend the Soup

Remove from heat and blend the soup using an immersion (hand) blender until completely smooth.

Return the pot to the stove and simmer for another 10 minutes, stirring frequently to prevent sticking.

Optional: pass the soup through a fine strainer for an ultra-smooth finish.

Serve

Ladle hot soup into bowls and top with fresh corn kernels, diced onions, avocado slices, crispy tortilla strips, and fresh cilantro.