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Ingredients
US|METRIC
2 SERVINGS
- 1 1/2 cups cranberry beans (or cooked Rancho Gordo Pinto, drained, plus 1 cup bean broth)
- 2 Roma tomatoes (sliced lengthwise)
- 1/2 medium onion
- 1 garlic clove (peeled)
- 1 cup chicken broth
- 1 ancho chile (stemmed, seeded, and deveined, soaked in warm water for 15 minutes if brittle)
- 1 tsp. oregano (Rancho Gordo, Indio or Mexican Oregano)
- 1 tsp. New Mexican chile powder (Rancho Gordo)
- 2 Tbsp. olive oil
- salt (to taste)
- 1 ancho chile (stemmed, seeded, and sliced into thin strips)
- 3 Tbsp. olive oil
- 2 corn tortillas
- Cotija cheese
- Mexican crema (or sour cream, thin with water if needed)
- fresh cilantro
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