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1
Bring first 5 ingredients to boil in large pot.
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2
Reduce heat; simmer gently until chicken is cooked through, about 30 minutes.
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3
Cool chicken in broth 30 minutes, then transfer chicken to bowl and cool completely (reserve broth for another use).
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4
Cook carrots in pot of boiling salted water until crisp-tender, about 6 minutes.
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5
Using slotted spoon, transfer carrots to another bowl.
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6
Add potatoes to same pot and boil until tender, about 35 minutes.
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7
Drain.
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8
Cool potatoes, then peel and cut into 3/4-inch cubes; add to bowl with carrots.
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9
Preheat oven to 200F.
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10
Bring Ancho-Guajillo Chile Sauce to simmer in large saucepan.
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11
Reduce heat to low and keep warm.
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12
Heat 3 tablespoons oil in large skillet over medium heat.
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13
Place 1/2 cup warm chile sauce in medium bowl.
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14
Dip chicken pieces into sauce to coat, allowing excess to drip back into bowl.
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15
Add chicken pieces to skillet and fry until heated through, about 5 minutes per side.
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16
Transfer chicken to rimmed baking sheet and keep warm in oven.
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17
Pour 1/4 cup oil into same skillet; heat over medium-high heat.
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18
Add potatoes and carrots; saute until heated through, about 6 minutes.
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19
Using slotted spoon, transfer potatoes and carrots to 13x9x2-inch baking dish.
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20
Season with salt.
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21
Keep warm in oven.
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22
Heat 1/2 cup oil in same skillet over medium heat.
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23
Quickly dip 1 tortilla into warm chile sauce to coat, then carefully slide tortilla into hot oil (mixture will splatter).
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24
Cook 10 seconds per side.
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25
Using tongs, transfer tortilla to baking sheet; fold tortilla in half.
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26
Keep warm in oven.
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27
Repeat.
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28
Place 2 tortillas on each plate.
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29
Top with some of warm chile sauce, then potatoes and carrots.
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30
Sprinkle with cheese, sliced onion, radishes, and jalapenos; top with crema.
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31
Arrange 2 lettuce leaves alongside.
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32
Place chicken atop lettuce and serve.
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33
*Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.
