In a blender combine the roasted and peeled chiles, flour, and half the suero or buttermilk and blend until creamy.
Pour mixture into large skillet and set over medium-low heat to warm. Add remaining suero or buttermilk and stir. Taste and season with salt, usually about 2 teaspoons.
If the sauce is too spicy, add ¼ cup of crema Mexicana or sour cream and stir. If the sauce is too thick, add water until desired consistency is reached.
In a non-stick frying pan heat canola oil. Drop 1 tortilla at a time into the hot oil and fry until softened, turn once during frying. Drain on paper towels. Soften tortillas by soaking in chile sauce in skillet one at a time.
Place a chile-coated tortilla on a serving plate. Layer with some shredded chicken (optional), shredded cheese, and chopped onion. Top with another coated tortilla. Repeat layers for a total of 3 tortilla layers per serving. Serve stacks with a dollop of crema Mexicana or sour cream, some chopped green onion, and slices of avocado.
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