From: John Caputo, Bin 36, Chicago. Yield: 8 servings. 10 boneless, skinless chicken breasts 2 qts. chicken stock 1 yellow onion, sliced 2 cloves garlic 1 tsp. tomato paste 2 dried pasilla peppers, without stems and seeds 1 crispy tortilla 4 oz. Mexican chocolate 1 oz. sesame seeds, toasted 1 oz. pumpkin seeds, toasted 1/2 tsp. cinnamon 2 tsp. cumin powder to taste, salt 16 tortillas, warmed 6 oz. Quesco Fresco cheese 2 cups plain yogurt juice of 2 limes 1/4 chipotle pepper (canned) Place ...

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