Salsa Ranchera and Chicken Cooking Instructions

1) Place the chicken in a medium pot and add enough water to cover.
2) Add 2 cloves of garlic, 1 tablespoons of salt, and ½ onion.
3) Boil gently until the chicken is tender and thoroughly cooked, remove and shred the chicken, reserving 2 cups of the stock.
4) Place the chiles and remaining 3 garlic cloves in boiling water and cook for 5 minutes.
5) Add the tomatoes, boil 5 more minutes and drain the water.
6) Transfer the chiles, garlic, and the tomatoes to the blender. Add the remaining onion, 1tsp of salt, and 1 cup of the reserved chicken broth. Blend until a puree is formed.
7) Heat 1 tbsp of oil in a skillet, add the sauce and cook for 5 minutes.
8) Lower the heat and slowly cook for 10 minutes.
9) If the sauce is too thick, dilute with more chicken stock. Set aside.

Making the Tortilla Chips

1) Cut the tortillas in half, and each half into 3 pieces.
2) Add ¼ inch of olive oil in a large skillet and put on medium heat.
3) When oil is hot (350 F), add 1/3 of the tortilla pieces and fry, stirring constantly, until they are golden and crisp (3 to 4 minutes).
4) Repeat the process with all the tortillas. Drain and set aside.

Building the Chilaquiles and Plating

1) Heat the sauce in a large sauté pan.
2) Place the tortilla chips on a plate and pour the hot salsa over them. Top with shredded chicken, sliced onion, Los Altos Crema Mexicana con Sal, crumbled Los Altos Queso Fresco Del Rancho, and avocado.

Note: For chilaquiles verdes, substitute 1 ½ lb ripe tomatillos for the tomatoes.