So that's my fancy title for a very simple dish. This one is superb. Another win from Rick Bayless.
2 garlic cloves
2 jalapenos, stemmed and seeded
1 (28 oz) can fire-roasted tomatoes
1 tablespoon olive oil
1 1/2 cup chicken broth
12 corn tortillas
shredded cooked chicken/beef/pork
cilantro or parsley
Preheat the oven to 350 degrees.
With a food processor running, drop in the garlic and chiles, one at a time, letting each piece get finely chopped before adding the next. Drain the tomatoes, reserving their juice. Add the tomatoes, and process until smooth.
Heat the oil in a medium saucepan over medium-high heat. Add the tomato puree and cook, stirring nearly constantly, until the mixture has reduced to the consistency of a thick tomato sauce, about 7 minutes. Add the broth and reserved tomato juice. Simmer over medium-low heat for 10 minutes.
While the sauce is simmering, lay out the tortillas on a baking sheet and brush both sides lightly with the oil, then stack them in twos. Slide the tortillas into the oven and bake just enough to make them pliable, about 3 minutes. Remove from the oven and cover with a towel to keep warm.
Taste and season the sauce with salt. Holding the warm tortillas by the edge, dip most of it into the hot sauce, then lay it on a deep dinner plate, and fold into quarters. Do the same with 2 more tortillas (for a total of 3 per serving). Ladle a generous 1/4 cup of sauce over the tortillas. Garnish liberally with your choice of toppings.
--Adapted from Mexican Everyday by Rick Bayless