Blue Corn Tortilla Stack

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3 cups Salsa de Chile Colorado, recipe follows

12 blue corn tortillas

Vegetable oil

2 cups diced, cooked chicken

2 cups grated Monterey Jack cheese

1/2 cup pine nuts toasted

Cilantro, finely diced

1/2 red onion, diced

12 limes, cut into wedges

Salsa de Chile Colorado:

4 Ancho chiles, wiped clean, seeded, and stemmed

4 Pasilla chiles, wiped clean, seeded, and stemmed

2 cups hot chicken stock

3 cloves garlic

1 tablespoon oregano

1 tablespoon cumin

1 tablespoon red wine vinegar

1 tomato, chopped

Coarse salt, to taste

2 tablespoons vegetable oil

Freshly ground black pepper to taste