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Ingredients

3 tablespoons corn oil
4 corn tortillas, cut in long strips
8 garlic cloves, peeled
2 cups fresh onion puree
4 cups fresh tomato puree
5 dried New Mexican chilies, fire roasted and seeded (See Note #1)
2 jalapeños, chopped
1 tablespoon cumin powder
1 tablespoon epazote, chopped (or 2 tablespoons chopped fresh cilantro)
1 teaspoon ground coriander
1 large bay leaf
1-1/2 quarts chicken stock
Salt to taste
Lemon juice to taste
Cayenne pepper to taste
1 cooked whole chicken breast, skinless, boneless, and cut into thin strips
1 large avocado, peeled, seeded, and cut into small cubes
1-1/2 cups shredded Wisconsin Cheddar cheese
4 corn tortillas, cut into thin strips and fried crisp

Chicken Stock:
2 chicken carcasses
1 tablespoon olive oil
2 onions, peeled and cut into large dice
1 carrot, peeled and cut into large dice
1 celery stalk, cut into large dice
3 sprigs fresh thyme
3 sprigs fresh parsley
1 small bay leaf
1 teaspoon black peppercorns
1 quart water to cover

Description

Eat Wisconsin Cheese