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Ingredients

• 1 medium tomato, roughly chopped
• 1 small white onion, thinly sliced
• 1 garlic clove, chopped
• 4 ancho chiles, stems and seeds removed
• 7 corn tortillas
• 4 tablespoons safflower or canola oil (plus more for frying)
• 5 cups chicken broth
• 1 stem of epazote (optional)
• 1/8 teaspoon dried oregano
• Grated queso fresco (optional)
• 3 limes, sliced
• Salt

Description

Serious Eats