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Ingredients
US|METRIC
4 SERVINGS
- 6 dried guajillo chiles
- 2 dried ancho chiles
- 1 tsp. peppers (crushed dried piquin, stems and seeds removed)
- 3 Tbsp. butter
- 3 Tbsp. all purpose flour
- 3 cups chicken broth (or water)
- 6 oz. tomato paste
- 1 Tbsp. ground cumin
- 2 tsp. garlic powder
- 1 1/2 tsp. salt
- 1 tsp. black pepper
- 1 lb. cooked chicken (shredded, may use this recipe: Simple and Easy Oven Roast Chicken)
- 4 cups red chile sauce (see above)
- 4 cups sauce (tomatillo, may use this recipe: Tomatillo Salsa)
- 12 corn tortillas (freshly made)
- corn oil (or lard, optional)
- 2 cups queso blanco cheese (shredded)
- 3/4 cup Mexican crema (or thin sour cream)
- shredded lettuce (optional)
- diced tomatoes (optional)
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