As taught to us by Ester of El Escapulario in Oaxaca.

As recorded by Abby.

Make a fabulous pork stock by boiling ribs(?) with onion, garlic and salt until, until...it is done.  Reserve liquid.  Do something else with the pork.

Then, sometime later in the day...
6 roma tomatoes
1/2 medium yellow onion
3 cloves of garlic
2 bay leaves
1 1/2-2 c water
salt to taste

Boil the previous 6  ingredients on a rapid boil for 10 minutes.

Remove from heat and puree.
Add puree to pork stock (maybe 5-6 cups of stock)
Bring back to a boil and add one leaf of whole espazote. 
Boil for 30 minutes.
Remove espazote and add 2 T of butter. 

Meanwhile while things are boiling away...
5 small corn tortillas per person
Slice into 1/2 inch strips.  Fry until crispy and lightly brown in veggie oil. 
Cool.

To assemble
Fill bowl with tortilla strips.  
Strain (if you are so inclined) the broth over the tortilla strips.  I might toss in a little shredded roasted chicken at this point. 

Top with -
avocado
salsa of grasshopper.  If you can't get that then some chipotle in adobo pureed with some lime, salt and a small dash of cider vinegar. 
squeeky cheese
fresh mozzerella type chese (queso Oaxaqueno) 
crema
And lime.  Always lime.
Enjoy!!