Sopa de Lima Yucateca

Ingredients

• 1 head garlic, separated into cloves but not peeled
• 1 medium white onion (8 ounces), not peeled
• One 3½-pound chicken, cut into 8 pieces
• 4 quarts water
• 2 Ceylon cinnamon sticks (canela)
• 1 tsp. allspice berries
• 8 cloves
• ¼ tsp. anise seeds
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 2 broad-leaf culantro leaves or 4 cilantro sprigs
• 1 habanero chile
• 2 Tbsp. corn oil
• 1 medium white onion (8 ounces), finely chopped
• 2 medium plum tomatoes (about 6 ounces), finely chopped
• 2 tsp. salt, or to taste
• 2 limas or 1 bitter orange, seeded and cut into thin slices
• 4 corn tortillas, for garnish
• ¼ cup corn oil, for frying

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