INGREDIENTS
3
ancho chiles
2 cups
canola oil
3
chicken thighs
20 6-inches
corn tortillas
1/4 cup
crème fraîche
2 cups
fresh cilantro
1
juice of lime
2 tsp
kosher salt
2 media
limes
1/2 cup
low sodium chicken broth
1/4 cup
monterey jack cheese
3 media
radishes
3
serrano chiles
2 media
tomatoes
1 1/2 cups
white onion