• Prep: Remove the stem and seeds from the guajillo chile. Set aside. Peel and cut into large chunks the garlic and onion.
• Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the minced garlic and quartered onion. Cook until the onion softens and the garlic becomes fragrant, about 5 minutes.
• Add the guajillo chile to the pot with the onions and garlic. Toast the chile lightly for 1-2 minutes, just until it becomes fragrant. This will help bring out its smoky flavor.
• Pour in the beans (with their liquid) and the 4 cups of water. Stir to combine everything. Bring the mixture to a simmer and cook for about 10 minutes to allow the flavors to meld.
• Carefully transfer the mixture, including the guajillo chile, to a blender (or use an immersion blender). Blend the soup until smooth and creamy, making sure the guajillo chile is fully incorporated for its deep, smoky flavor.
• Pour the blended soup back into the pot. Simmer for another 5-10 minutes, stirring occasionally to let the soup thicken slightly. Taste and adjust seasoning with salt as needed.

Prepare tortilla strips and fried chile

• While the soup is simmering, thinly slice the corn tortillas. Heat a small amount of olive oil or vegetable oil in a pan, and fry the tortilla strips until golden and crispy. Drain on paper towels. Season while hot with salt.
• Cut the chile into thin strips with a pair of kitchen scissors. Once the oil is hot (but not smoking), carefully add the guajillo chile strips or the whole chile. Fry for about 15-30 seconds, turning occasionally. The chile should darken slightly and become crisp, but be careful not to burn it, as it can turn bitter quickly.

  Remove the fried guajillo chile from the oil and place it on a plate lined with paper towels to drain any excess oil. Season with salt.

Serve

• Ladle the crema de frijol into bowls. Drizzle with Mexican crema and top with the crispy tortilla strips and guajillo strips.