Heat a griddle and roast the tomatoes, garlic cloves and onion. Roast until tomatoes are blistered and slightly softened. Rotate often for an even roasting. Garlic cloves will roast faster. Remove them after a few minutes.
Once the vegetables are roasted, peel the tomatoes place them into a blender with the onion and garlic, puree until you have a smooth sauce. Add some chicken broth if needed.
In a large pot, heat the 1 Tbsp. of vegetable oil over medium high heat. Add the tomato sauce mix and cook for about 3 minutes, it will start boiling. Reduce heat and simmer for 5 minutes. The color of the sauce will reduce and change color.
While the sauce is cooking, start cutting the tortillas into thin strips in case you haven’t already done that.
After the 5 minutes of simmering the sauce, add the chicken broth and turn the heat up. When it starts to boil, lower the heat to simmer for about 10-12 more minutes.
Add the Epazote branch and season with salt and pepper. Simmer for 3 more minutes.
Now, in a large skillet heat the oil and start frying the tortillas (making sure not to over crowd the skillet) until they are crispy and have a golden color. You will need to work in batches in this step. Place the fried tortillas over a plate covered with paper napkins to drain any excess oil.
In the remaining oil, fry the pasilla pepper strips, these will get crisp very quickly. Once they get crispy, remove and set aside.
Gather all your garnishes: cut the lime in wedges and the avocado in cubes, ready to assemble the bowls of soup.
Ladle the soup into bowls add the tortilla strips and then the rest of the garnishes. You can also place the garnishes at the table and let everyone serve themselves.