Recipe serves 30 cups

Ingredients:

•  6 quarts water
• 3 tablespoons kosher salt
• 10 plum tomatos
• 25 Guajillo chilis (stems removed)
• 3 Arbol chilis (stems removed)
• 1 Spanish onion
• 6 cloves garlic
• 2 tablespoons cumin powder
• 1/4 cup vegetable oil
• 1 dozen fried, chopped tortillas

Add all ingredients to water, bring to a boil and simmer for 30 minutes.

Remove from heat, blend and strain.

Chill and hold cold until service.

To serve:

• 10 corn tortillas cut into strips and fried
• 2 avocados dice
• 1 cup feta cheese
• 1/2 cup chopped cilantro

Heat desired amount of soup on stove top.

Place a handful of shredded tortillas in each cup. Fill with soup, garnish with avocado & cilantro, crumble feta on all.