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Fresh Cilantro (1 Cup)

Fresh Lime Juice (3 Tablespoons)

Garlic (3 Cloves)

Jalapeños (1 Tablespoon)

White Onion (3/4 Cup)

Queso Blanco (1/2 Cup)

Sour Cream (1/2 Cup)

Corn Tortillas (14)

Chicken Or Vegetable Stock (1 1/2 Cups)

Diced Tomatoes, Canned (1 Cup)

Black Pepper

Chili Powder (1 Tablespoon)

Dried Ancho Chiles (1 Ounce)

Ground Cinnamon (1/8 Teaspoon)

Kosher Salt

Paprika (1 Tablespoon)

Extra Virgin Olive Oil (2 Tablespoons)

Honey (1 Tablespoon)

Vegetable Oil (2 Cups)


You can use store-bought tortilla chips instead of frying your own, but they don’t compare to the crispy texture of freshly fried chips that are crunchy and tender all at the same time. Use vegetable stock instead of chicken stock for a vegetarian-friendly dish.

Place dried chiles in medium mixing bowl. Pour hot water over them to cover and let sit until softened, about 15-20 minutes. Prepare a food processor with the blade attachment. Trim cilantro leaves from the stems to measure the indicated amount. Place about 2/3 in food processor, then finely chop the remaining 1/3 for final garnish.

Dice white onion. Place about 2/3 in food processor, and reserve the remaining 1/3 for final garnish. Smash the garlic under the side of your chef’s knife to remove the peel. Place in the food processor. Strain juice from canned tomatoes and place indicated amount in food processor.

Cut the stem end off the jalapeño, then cut in half lengthwise. For less heat, remove the seeds and ribbing. Cut into a small dice to measure the indicated amount, and set aside for final garnish. Avoid touching your face when handling peppers, and wash hands immediately after. Cut corn tortillas into 2 inch thick strips. Place sour cream in a small mixing bowl and stir in fresh lime juice. Cover and refrigerate.
Once chiles have softened, remove stems and seeds and place in food processor along with water from the soaked chiles, about 1/4-1/2 cup, and olive oil. Blend until mixture is smooth. Season with salt and pepper to taste. Prepare a plate with layers of paper towels. Set plate near the stove for the fried tortillas.

Add enough vegetable oil to a large saute pan so oil is about 1 inch deep. Set over medium heat and warm. Once oil is hot, add corn tortilla strips. Fry until crispy and golden, about 2-3 minutes, flipping halfway through. Do not crowd the pan. Work in batches if necessary. Transfer to the plate lined with paper towels to drain, and sprinkle with salt while warm.

Pour chili sauce into medium saute pan and place over medium heat. Add honey, paprika, chili powder, cinnamon and chicken or vegetable stock. Bring to a gentle boil, then lower heat and simmer for 5 minutes to develop flavors. Stir fresh lime juice into the chili sauce and season with salt and pepper to taste. Place 2/3 of the crispy corn tortillas into the sauce, and save 1/3 for final plates. Simmer for 3-5 minutes until tortillas start to soften but still have some bite to them.
Divide the remaining tortillas among dinner plates or large bowls. Scoop some of the simmering corn tortillas from the sauce and add the chili sauce over the top. Sprinkle with queso blanco, diced white onion, a drizzle of lime sour cream, diced jalapeño and chopped cilantro. Ready to eat!
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