Total Time: ~1hr | Yield: ~8 cups
- Frying pan
- Stock Pot
- Food processor, Immersion blender, blender, or mortar & pestle
- A sharp knife 🙂
- 1 large dried pasilla chili/chilli/chile, stemmed and seeded
- 1, 32 oz can diced tomatoes in juice (preferably fire-roasted)
- 2 tablespoons vegetable or olive oil
- 1 medium yellow onion, sliced 1/4-inch thick
- 4 garlic cloves, peeled and halved lengthwise
- 2 quarts chicken broth (or bone broth)
- 1-2 T dried epazote (depending on freshness)
- 2 C shredded, cooked chicken (breast is low-fat, but thigh has more flavor)
- 1 large ripe avocado, peeled, pitted, and cut into 1/4-inch cubes
- 1 ½ cups (6 ounces) shredded Mexican melting cheese
- Chihuahua, Quesadilla or Asadero
- If you can’t find those: Monterey Jack, Mild Cheddar
- 4 cups of ribbon-cut and fried corn tortillas
- 1/2 cup Mexican Crema, sour cream or creme fraîche for garnish
- 1 lime cut lengthwise into wedges
- Toast chili by holding it an inch or two above an open flame until aromatic
- If you don’t have a gas stove, toast it in a dry pan over medium heat, pressing it flat with a spatula for a few seconds, then flipping it over and flatten again.)
- Roughly chop the chili put in a food processor with the tomatoes (and juice).
- If you want the chili completely pureed, grind it in a mortar & pestle (aka: molcajete)
- Heat the oil in the sauce pan over medium-high.
- Add the onion and sauté until golden, then add garlic and sauté until fragrant.
- Turn off the heat, and scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to drain, and transfer to the processor. Process until smooth.
- Return the pan to medium-high heat. When hot, add the puree and sauté until thickened to a paste.
- Add the broth, epazote, and reduce the heat to med-low then simmer for 15 minutes.
- Taste and correct with salt.
- Just before serving, add the chicken to the simmering broth and warm through.
- Set serving bowls on small plates.
- Divide the avocado, cheese, lime wedges and tortillas between serving bowl-plates.
- Garnish a-la-minute with Crema
- Epazote (pronounced: eh-pah-ZOH-teh and usually found in Latin food section) can be substituted with cilantro, but it is not the same. I recommend taking the time to source it. It makes the dish.
- Pasilla (aka chile negro) chilis are usually found dried in the Latin food section. I encourage anyone exploring Latin cuisine to learn more about the various chilis (and other ingredients) they use. There is a whole world of complexity and depth to be found in Mexican (and other Latin) cuisine.
[Based on Recipe Sourced From: RickBayless.COM]