Ingredients
- 3/4 cup vegetable oil
- 3 tablespoons all-purpose flour
- 2 tablespoons ancho chile powder
- 1 tablespoon chipotle chile powder
- 2 teaspoons cocoa powder
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 2 cups low-sodium chicken stock
- 1 tablespoon apple cider vinegar
- Kosher salt and freshly ground black pepper
- 12 yellow corn tortillas
- 16 ounces Chihuahua or Oaxaca cheese, shredded
- 4 ounces sharp Cheddar, shredded
- 4 ounces Monterey Jack cheese, shredded
- 1/4 cup pickled jalapenos
- 1/4 cup fresh cilantro, minced
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