6 In a large pan over medium heat, saute a small handful of tortilla strips in about an inch of frying oil until golden brown. Place on paper towel to cool. Remove most of the oil from the pan except for a couple tablespoons, add the pasilla chile rings and saute until crispy. Place on paper towel to cool. In the same pan, pan roast the garlic, tomatoes and onions until you get a semi-charred color. Next, peel and core the tomatoes, then puree in a blender or food processor with the some of the chicken stock, onions and garlic until smooth.