Type what you have

Ingredients

• ✓ ancho chili
• lime
• cotija cheese
• cilantro
• red onion
• corn tortilla
• salt
• garlic
• onion
• olive oil
• chicken thigh
• oregano
• cumin
• bay leaf
• adobo sauce
• chipotle pepper
• date
• white vinegar
• orange juice concentrate
• chicken broth
• pasilla chile

Instructions

1. 1 Lightly toast peppers on the bare surface of a large Dutch oven over medium heat, stirring, until the peppers begin to have a toasted aroma, 2 to 5 minutes. Remove from heat immediately.
2. 2 Add chicken stock, orange juice concentrate, vinegar, dates, and chipotle peppers. Bring to a boil, then reduce the heat and simmer, uncovered, for about 15 minutes.
3. 3 Using a stick blender, puree the pepper mixture until smooth.
4. 4 Add bay leaves, cumin, and oregano to pepper sauce; leave sauce on low simmer while preparing chicken.
5. 5 Pat chicken dry with paper towels. Heat olive oil in a large non-stick skillet over medium heat. Add in chicken pieces all at once; allow to cook undisturbed until browned, about 8 minutes. Add browned chicken to the pepper sauce.
6. 6 Cook onion slices in the same skillet until beginning to brown slightly, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds more.
7. 7 Add skillet contents to the chicken and pepper sauce. Bring to a boil, then reduce heat to simmer. Cover partially with a tilted lid to allow some liquid to evaporate. Simmer, stirring occasionally, until chicken is fall-apart tender, about 1 hour. Season to taste with salt.
8. 8 To serve, spoon into corn tortillas, and serve with sliced red onions, cilantro, cheese, and lime wedges.

By Bibi

Ingredients

• ✓ ancho chili
• egg
• shrimp powder
• vegetable oil
• onion
• water
• garlic
• chicken bouillon cube
• nopales
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Soak ancho chilies in a large bowl of warm water until tender, about 20 minutes. Drain and set aside.
3. 3 Whisk beaten eggs and shrimp powder together in a medium bowl until well combined.
4. 4 Heat oil in a large skillet over medium heat; pour egg mixture into small 2-inch circles in hot oil. Fry until golden brown, about 3 minutes per side. Transfer fried egg patties to a plate. Repeat with remaining egg mixture.
5. 5 Blend ancho chilies, onion, water, and garlic in a blender until smooth. Add more water if needed to make a soup consistency.
6. 6 Pour mixture into a large pot over medium heat; add chicken bouillon and fried egg patties. Cook and stir until bouillon is dissolved, about 5 minutes.
7. 7 Add nopales, reduce heat to low, and cook until soup is heated through, about 5 minutes.
8. 8 Garnish with cilantro to serve.

By Sherbear1