INGREDIENTS
2
Garlic cloves
1
Lime, large
1
Tomato, medium large round ripe
1
White onion, medium
6 cups
Broth, good
1
Salt
1/3 cup
Vegetable oil
4
Corn tortillas
2 cups
Mexican chihuahua cheese
4
To 5 medium (about 1 1/2 ounces total) dried pasilla chiles, stemmed and seeded (also called chilles negros)
4 cups
Loosely packed, thinly sliced (preferably red) chard leaves (you’ll need about 2/3 of a 12-ounce bunch)