Sopa de Tortilla a la Mexicana: Tortilla Soup, Mexican Style

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2 chiles pasillas, washed, seeded, deveined plus 2 long chiles pasillas, all fried in a little oil

2 chiles anchos, washed, seeded, deveined and fried in a little oil

4 medium tomatoes, peeled

1 white onion, sliced

4 cloves garlic, chopped

2/3 cup olive oil or corn oil

2 sprigs epazote or cilantro

6 quarts chicken broth

Salt

For the garnish:

2 cups vegetable oil

24 tortillas, sliced in thin strips and dried for 1 day

8 chiles pasillas, fried in a little oil or lard

2 avocados, finely chopped

2 cups fresh cheese, such as panela or feta, finely crumbled

1 cup creme fraiche, or 1 cup sour cream mixed with 1/4 half-and-half