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12-14 corn tortillas
2 cups shredded cooked chicken (or beef, cheese, or your choice)
1 cup chopped onion
1 cup crumbled queso fresco or shredded cheese (like cheddar or Monterey Jack)
1 cup sour cream (optional, for serving)
Fresh cilantro, chopped (for garnish)
Directions:
Prepare the Red Sauce:
In a dry skillet over medium heat, lightly toast the guajillo and ancho peppers until fragrant, about 1-2 minutes. Be careful not to burn them.
Transfer the toasted peppers to a blender with garlic, cumin, oregano, and 2 cups of chicken broth. Blend until smooth, adding more broth as needed to achieve the desired consistency.
Pour the sauce into a saucepan and simmer for about 10-15 minutes. Season with salt to taste.
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