PREPARATION

(1) Lightly roast the guajillo chiles in a pan without seeds or tails.

(2) Boil the chilies in water with the garlic, onion and salt.

(3) Grind everything with the chicken broth or water for the vegetarian version.

(4) Strain and fry in a pot.

(5) Add salt if necessary.

(6) Separately, lightly coat each tortilla with oil.

(7) Pass through the sauce, fold on the individual plate in which they are served.

(8) Add more sauce and top with feta cheese, sliced onion, cream and avocado slices.