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1
Preheat oven to 350 degrees.
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2
Drop garlic and chiles, a piece at a time, into running food processor or blender, letting one piece get finely chopped before adding another one.
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3
Drain tomatoes and reserve juice.
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4
Add tomatoes to food processor or blender and process until smooth.
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5
Heat oil in a medium (3-4 quart) saucepan over medium-high heat.
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6
Add the tomato puree and cook, stirring almost constantly, until mixture has reduced to the consistancy of thick tomato sauce, about 7 minutes.
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7
Add broth and reserved juice from tomatoes.
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8
Simmer over medium-low heat 10 minutes, to combine flavors.
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9
Lay out tortillas on a baking sheet and brush lightly on both sides with oil, stack them in pairs.
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10
Slide tortillas into preheated oven and bake just long enough to make them pliable, about 3 minutes.
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11
Remove from oven and stack tortillas in a single pile; cover with a kitchen towel to keep warm.
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12
Taste and season the sauce with salt usually about 1 teaspoons.
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13
Holding a warm tortilla by one side, carefully dip most of it into the hot sauce, then lay it on a deep dinner plate (preferably warmed), folding in quarters.
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14
Work quickly to avoid tears in the tortillas.
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15
Do the same with 2 more tortillas, slightly overlapping them.
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16
Ladle a generous 1/4 cup sauce over the tortillas allowing it to pool over and around them.
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17
If using, scatter the meat on top.
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18
Mix Mexican crema, sour cream or creme fraiche with the whole milk and drizzle over.
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19
Sprinkle with onion, cilantro or parsley and cheese.
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20
Prepare remaining tortillas in the same way on three more plates.
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21
Serve immediately.
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22
Refrigerate any leftover sauce.
