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1
Bring the stock to a boil in a deep skillet.
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2
Sprinkle the chicken breasts with salt and pepper and add to broth.
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3
Cover and cook 8-10 minutes, or until cooked through then lift out the chicken, reserving the stock, wrap in a damp towel and set aside to cool.
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4
Heat 2 tablespoons of vegetable oil in a stockpot over medium heat.
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5
Saute the onions with 1 teaspoon salt and 1/2 teaspoon pepper until soft.
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6
Add garlic and cook 2-3 more minutes, do not brown.
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7
Add red salsa, reserved chicken stock and water and bring to a boil, then reduce to a simmer and cook 10 minutes.
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8
Shred the chicken meat into long thin strips and add to the pot along with the corn chips.
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9
Taste and adjust salt and pepper depending on how salty the chips are.
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10
Continue simmering 3-4 minutes then serve immediately while chips are still half crispy with garnishes on top.
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11
Heat the vegetable oil in a medium skillet over moderate heat.
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12
Cook the onions until soft, about 10 minutes.
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13
Transfer to a food processor fitted with the metal blade or a blender.
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14
Add the remaining ingredients, except the salt and puree, in batches if you are using a blender, until smooth.
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15
Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much pulp as possible.
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16
Pour into a saucepan, and add the salt.
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17
Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes.
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18
Adjust the seasonings.
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19
Set aside to cool for table salsa or use warm for red rice or chilaquiles.
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20
Store in refrigerator 2 to 3 days or in the freezer for weeks
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21
In a large bowl whisk together cream and buttermilk.
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22
Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours.
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23
Place in refrigerator.
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24
Can be kept for up to a week.
