• prep: 0 hr
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servings:

Rajas (strips) of crisp corn tortillas and sweet mini bell peppers make a colorful garnish.

• 2 tablespoons cumin seeds
• 6 tablespoons olive oil
• 4 cups chopped onions (about 2 large)
• 6 large garlic cloves, peeled
• 2 teaspoons achiote paste*
• 1/4 teaspoon ground allspice
• 2 28-ounce cans peeled whole tomatoes with basil in juice, tomatoes diced, all juice reserved
• 4 cups low-salt chicken broth
• 1 3-to 4-inch dried guajillo chile,** stemmed, seeded, coarsely torn
• Cayenne pepper (optional)
• Coarse kosher salt
• Vegetable oil (for frying)
• 4 4-inch corn tortilla squares (cut from round tortillas), halved, cut into 2 x 1/4-inch strips
• 1 5-ounce package mini bell peppers, stemmed, seeded, cut into thin strip

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