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Ingredients
  • 3 guajillo chiles stemmed and seeded
  • 1 pound ripe tomatoes
  • 1 clove garlic
  • ½ cup roughly chopped white onion
  • ½ teaspoon kosher or coarse sea salt or to taste
  • 2 tablespoons vegetable oil
  • 6 cups chicken broth
  • 1 sprig fresh parsley
  • 12 corn tortillas cut into 1- to 2-inch strips
  • 1 ancho or pasilla chile stemmed, seeded, cut into 1-inch strips and quickly fried (optional, for garnish)
  • vegetable oil for frying
  • 8 ounces queso fresco diced
  • ½ cup Mexican style cream crème fraiche or sour cream
  • 1 ripe Mexican avocado halved, pitted, meat scooped out and diced
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