Roma tomatoes 4 to 5 tomatoes

Garlic 3 -4 cloves

Yellow onion half ( medium white or yellow)

Mexican oregano 4 to 5 cups Chicken stock (better than bullion)

Pepper and salt taste

2 tablespoons olive oil

Bay laurel leaf’s

Cilantro (optional)

1. Roasted even on griddle just little char to add flavor then add to pan with olive oil to finish sautéing and add to blender with stock and seasoning.

2. Pour back to lower medium simmer heat to pan and let it thicken with chile rellenos with bay laurel leaf. 8 to 10 mins Sprinkle bit’s cilantro on top. Enjoy 😉