INGREDIENTS
1
Avocado, cut into 1/4-inch cubes, ripe large
4 cups
Chard
3 cloves
Garlic
1
Lime, large
3
Pasilla, large dried
1 15 ounce can
Tomatoes
1
White onion, medium
1 14 ounce package
Tofu, extra-firm
4 cups
Vegetable broth or “no-chicken” broth
1
large sprig Epazote
1/4 tsp
Salt
2 2/3 tbsp
Canola oil or extra-virgin olive oil
2 cups
Tortilla chips
3/4 cup
Mexican melting cheese
4 cups
Water