Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 8 cups Basic Chicken Stock, recipe follows
• 1 teaspoon chopped garlic
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 3 or 4 peppercorns
• 2 fresh chiltepin chiles, see Cook's Note*
• Corn oil, for frying
• 4 corn tortillas, cut in strips
• 2 cups Salsa Fresca, recipe follows
• Salt and freshly ground black pepper
• 1 ripe avocado, sliced thin
• 1 lime, cut in 12 wedges
• 3/4 cup grated Monterey jack cheese

Directions

Basic Chicken Stock:

5 pounds chicken bones (necks and backs)

4 onions, halved (use skins too, if clean)

4 carrots

2 ribs of celery

1 bunch of parsley, rinsed

2 tomatoes

4 bay leaves

12 peppercorns

Put all the ingredients in a large pot and add water to cover. Bring to a boil, skimming off the foam that comes to the surface. Reduce the heat and simmer, skimming occasionally, for 2 hours. Strain and discard the bones and vegetables. You may wish to refrigerate the broth and skim off fat before using in a recipe, or freezing.

Salsa Fresca:

1 1/2 pounds tomatoes, cored, seeded, and cut into 1/2-inch dice

1/4 cup finely chopped onion

1/4 cup chopped fresh cilantro leaves

1 jalapeno or serrano chile, seeded, deveined, and finely chopped

3 tablespoons fresh lime juice

Salt and freshly ground black pepper

Mix all the ingredients together. For best results, let salsa stand at least half an hour before serving or incorporating into recipe. Use within 24 hours. (The Vinaigrette calls for 1 cup. Enjoy the remaining 2 cups in Tortilla Soup or just with chips.)

Yield: 3 cups