Ingredients

• 10 ripe Roma tomatoes, quartered
• 8 serrano chiles, left whole, stems removed
• 5 cloves garlic, peeled
• 1 white onion, peeled and quartered
• 4 tablespoons oil
• Salt
• Chicken base, for seasoning
• 6 ounces tomato puree
• 8 ounces cooked and shredded chicken
• 3 ounces chopped fresh cilantro, plus cilantro sprigs for serving
• 6 ounces tortilla chips, strips or squares are best
• 6 ounces sour cream
• 1 onion, sliced into rings
• 12 ounces crumbled queso fresco cheese or panela cheese
• Prepared guacamole, for serving
• Prepared refried black beans, for serving
• Prepared pico de gallo salsa, for serving

Instructions

1. Watch how to make this recipe.
2. Grill the tomatoes, chiles, garlic and onions until they have a slightly blackened skin. Do not burn!
3. Bring 6 cups water to a boil with the blackened veggies until they are cooked through and soft inside.
4. Pour the veggies with the hot water and a little added cold water into a food processor and process. Don't blend too much, you want the mixture to be chunky.
5. In a large pot, heat up the oil until smoking. Then (carefully!) add a small amount of the sauce mixture and let it burn away for 1 minute (this is for a nice smoky flavor). Then slowly add the rest of the mixture and season with salt and some chicken base.
6. Add the tomato puree for color, and mix well. Add the shredded chicken and cook until it is heated through. Add the cilantro. Add the chips and serve immediately on 4 plates. Top each plate with some sour cream, sliced onions, queso fresco and a sprig of cilantro.
7. Serve with guacamole, refried black beans and pico de gallo on the side.