- Pour the jar of Ranchero Sauce into a suitable jug for a stick blender. Fill the empty jar with water and add to the jug, add ½ a stock cube and blend until smooth. Reserve.
- Stack the tortillas on top of each other and cut into 1cm strips, then cut in half. Fill a small sauce pan with oil to the depth of 1.5 – 2 cm, heat until 180oC or when you add a piece of tortilla it sizzles furiously. Fry in small batches, stirring and cooking for 1 minute or until the bubbling has stopped and the tortilla strips are crisp and pale in colour. Drain on paper towel.
- Remove the oil from the heat. Place the snipped chiles in a heat proof bowl and then pour a little of the oil on them, they will snap and fizzle, drain quickly so they do not burn, reserve on paper towel.
Putting it together
4. Pour contents of the jug into a sauce pan and heat gently over medium heat, when piping hot, pour 250ml into a soup bowl, add the corn tortilla strips to the centre, scatter with the diced avocado, place a few fried chile rings and a quenelle of crème fraiche to the side. Serve with a lime cheek to squeeze over. Buen provecho!