Recipe summary
Preparation time:
Cooking time:
Yield:
4
Ingredients
-
3
tablespoons
olive oil
-
4
corn tortillas, cut into long strips
-
8
garlic cloves, peeled
-
2
cups
Fresh onion puree
-
4
cups
Fresh tomato puree
-
5
dried ancho chilies, fire roasted and seeded (see note #1)
-
2
jalapenos, chopped
-
1
tablespoon
epazote, chipped (or 2 tbsp chopped fresh cilantro)
-
1
teaspoon
coriander, ground
-
1
tablespoon
cumin powder
-
1
large bay leaf
-
1 1/2
quarts
chicken stock
-
salt, lemon juice, and cayenne pepper to taste
-
1
smoked chicken breast, skinless, boneless, and diced small
-
1
large avocado, peeled, seeded and cut into small cubes
-
1/2
cup
boyaca (Latin cheddar)
-
4
tablespoons
green cabbage, small dice
-
3
tablespoons
red radish, small dice
-
1
tablespoon
jalapeno pepper, seeded and minced
-
4
corn tortillas, cut into thin strips and fried crisp