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Ingredients
US|METRIC
8 SERVINGS
- 4 guajillo (dried, colorado or ancho chiles, stemmed and seeded)
- 1 white onion (quartered)
- 3 cloves garlic (unpeeled)
- 1 cup tomato puree
- 1 tsp. Mexican oregano
- 1 sprig epazote (fresh, optional)
- salt (unchecked▢)
- 3 Tbsp. lard (or oil)
- 18 corn tortillas
- oil (unchecked▢, for frying, optional)
- butter (unchecked▢, or oil for greasing the pan)
- 1 lb. chicken (shredded, or cooked ground meat)
- 6 poblanos (Hatch or Anaheim peppers, roasted, peeled, seeded and cut into strips)
- 1 cup corn kernels
- 4 oz. cotija (anejo or feta cheese, crumbled)
- 1 lb. mozzarella cheese (or Chihuahua, Oaxaca, grated)
- 1/2 cup Mexican crema (or sour cream)
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