Serves 1
Directions
- 1Heat a thin layer of oil in a pan over medium heat.
- 2Cut Roma tomatoes in half and fry in the pan for 3 minutes.
- 3Flip the tomatoes and fry for another 2 minutes, then add the garlic cloves.
- 4Add the chile pods and fry briefly, taking care not to burn them.
- 5Pour in the water, cover the pan, and allow to cool down.
- 6Transfer the cooled mixture to a blender, add the salt, pepper, oregano, and ground cumin, then blend until smooth.
- 7Add the room-temperature cream cheese, sour cream, and crema mexicana to the blender and blend again until well combined.
- 8Heat a fresh layer of oil in the pan and lightly fry the corn tortillas for about 5 seconds each until they blister, removing and repeating with the remaining tortillas.
- 9Pour the blended sauce into the pan over low heat.
- 10Roll the tortillas with chicken and queso oaxaca, place them in the sauce in the pan, drizzle with extra sauce, and top with more cheese.
- 11Cover the pan and cook on medium heat until the cheese melts.
Ingredients
- 3 whole Roma tomato
- 3 whole garlic clove
- 10 whole New Mexico or guajillo chile pod
- 2 1/2 cup water
- 2 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp oregano
- 1/4 tsp ground cumin
- 4 oz cream cheese, room temperature
- 1/2 cup sour cream
- 1 cup crema mexicana
- 1 whole corn tortilla
- 1 whole queso oaxaca
- 1 whole shredded chicken
Equipment
pantongsspatulalidblender
Tips
- Strain the sauce if needed.
- Be careful not to burn the chile pods as they cook fast and can make the sauce bitter.
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