To blend:

• 4 dried ancho chile softened. If using a ancho chile powder, use 1 tablesppom for 10 servings of Chile.
• 5 dried guajillo chile softened
• 4 cup chicken broth

For the chicken:

• 3 tablespoon avocado oil
• 3 pound boneless skinless chicken breast cubed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper

To sauté:

• 1 yellow onion large dice
• 2 clove garlic finely chopped
• 1 jalapeno pepper finely chopped
• 2 tablespoon fresh oregano chopped
• 4 tablespoon fresh cilantro chopped, half reserved for garnish

To simmer:

• 2 tablespoon tomato paste
• 2 lime juiced
• 1 bay leaf

Optional:

• sour cream

• 3 rack lamb frenched and cut into chops and trimmed of all but thin layer of fat
• 1 1/2 teaspoon Kosher salt more or less to taste
• ½ teaspoon freshly ground black pepper more or less to taste
• 3 clove garlic minced
• 1 tablespoon fresh rosemary chopped
• 1 tablespoon fresh thyme chopped
• ¼ cup extra virgin olive oil
• 1 lemon cut into wedges

For the mint pesto:

• 2 cup fresh mint lightly packed
• 1 cup Italian parsley lightly packed
• 1/4 cup salted roasted pistachios
• 2 tablespoon fresh lemon juice
• 2 tablespoon grated parmesan cheese
• 1 clove garlic smashed
• 4 tablespoon cold water