Repeat until all tortilla strips have been fried. Transfer to a paper towel-lined plate and or baking sheet sprinkle with a good amount of salt. Fry, stirring occasionally, until golden and crispy. Let the oil get hot for about 1 minute before adding about ⅓ of the tortilla strips (you don’t want to crowd the pan). Make the Crispy Tortilla Strips: Place a high-walled skillet over medium heat and pour in oil until it’s about ½-inch deep.While the soup simmers, make your tortilla strips: Season with salt, bring to a boil and reduce the heat to a simmer, letting simmer for about 30 minutes. Pour the mixture into a large pot and add 4-6 more cups of chicken stock, depending on how thick or thin you prefer your soup (keeping in mind that the soup will thicken slightly as it cooks).Transfer all vegetables to a blender and add 2 cups of chicken stock and tortilla pieces. Once charred, remove the garlic cloves from the pan and once cool enough to handle, peel and discard skins. Lightly toast the dried chiles, but do not burn them. Once hot, sear tomatoes, garlic, and onion until well charred. Make the Tortilla Soup: Turn the broiler to high, or set a large cast iron skillet over medium-high heat.Remove from heat and let cool before transferring to airtight containers with lids. Add vinegar and water, and let simmer for 5-10 minutes, until the jalapenos turn army green. Lower the heat if anything starts to brown. Add spices and continue to cook for another 5-10 minutes, until vegetables are soft and onions are translucent. Add vegetables and salt and saute, stirring occasionally, until starting to soften, about 5 minutes. Once hot, add oil and let the oil get hot.
Make the Spicy Pickles: Place a large, heavy-bottomed pot over medium heat.Stock can be stored in an airtight container in the refrigerator for up to 5 days, or 3 months in the freezer. Strain the stock and cool before refrigeration, if not using immediately. Let the stock simmer for at least an hour, more if you have the time, skimming off and discarding any nasties that float to the surface.Set aside until ready to use, preferably in an airtight container in the refrigerator. Remove chicken breasts from the stock and shred as soon as it’s cool enough to handle. Once simmering, add the chicken breasts and let cook for about 10-15 minutes, until cooked through to 165˚F (74˚C). In a large pot, add roasted vegetables and bones, oregano and cumin and pour in 12 cups of water.Preheat the oven to 450˚F (232˚C) and roast bones and vegetables for 45 minutes - 1 hour, until bones are caramelized.½ cup cheddar cheese or low-moisture mozzarella, shredded.Shredded chicken breasts (reserved from stock).6 corn tortillas, cut into ½-inch wide strips.6-8 cups homemade chicken stock, divided.3, 6-inch corn tortillas, torn into pieces.2 dried guajillo chiles, stemmed and seeds removed, torn into large pieces.1 small white onion (or half large), peeled and quartered with the root attached on each quarter.1 teaspoon dried oregano, preferably Mexican.½ white onion, sliced about ¼-inch thin.1 pound carrots, peeled and sliced diagonally about ¼-inch thin.1 pound jalapeños, rinsed and dried, sliced into long strips, stem and seeds removed (if desired).1 tablespoon neutral oil, such as canola.
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