This version of Sopa Azteca comes from the central area of Mexico which apparently tends to use pasilla negro chiles most traditionally. Kinda sweet, not too flaming spicy (not that I mind but my wife has a cat’s tongue) and it represents my first successful Mexican plate in a while.

One starts by toasting the pasilla over the open flame on your stovetop till its flavor fills the kitchen, then toss it into the food processor with a can of roasted tomatoes and set aside.