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Ingredients

• 3 x ancho chiles
• 1 Tbsp. cumin seeds
• 2 c. chicken stock or possibly broth
• 2 x chipotle chiles in adobo sauce
• 1/4 c. extra virgin olive oil
• 1 lrg onion cut 1/4" dice
• 4 med garlic cloves chopped
• 1 1/2 lb boneless skinless chicken thighs cut 1" chunks
• 1 Tbsp. dry Mexican oregano
• 2 tsp dry epazote
• 1/2 tsp grnd chipotle chiles
• 3 can kidney beans - (15 ounce ea) liquid removed
• 1 can diced tomatoes - (15 ounce)
•     Freshly-grated Monterey Jack cheese (optional)
•     Diced red onion (optional)
•     Fresh cilantro leaves (optional)
•     Lowfat sour cream (optional)
•     Diced avocado (optional)
• 8 x corn tortillas cut 1" strips

Description

Heat A Medium Skillet Over Medium Heat. Add In Ancho Chiles, And Toast Till Fragrant And Beginning To Blacken. Remove From Skillet, And Let Stand Till Cold Sufficient To Handle.…

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