Tortilla-Cornbread Stuffing

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Tortilla broth:

2 cups low-sodium chicken broth

2 cups vegetable broth

1/4 small yellow onion

1/2 carrot, peeled and cut into large pieces

1/2 small tomato, quartered

2 green onions, chopped

2 large sprigs cilantro, including all the stems

2 garlic cloves, smashed

1 corn tortilla, quartered

1/2 ancho chile, stem and seeds removed, cut into pieces (see Note)


15 cornhusks, optional (see Note)

8 corn tortillas, day-old, quartered

3/4 cup grapeseed or canola oil

4 cups cubed homemade or purchased cornbread,

1 to 2 tablespoons olive oil

1 1/2 cups diced yellow onion

4 minced green onions

1 cup diced red bell pepper

1 finely diced small to medium zucchini

1/4 cup minced cilantro

1 simmered ancho chile from broth, minced

Salt and freshly ground black pepper to taste

2 tablespoons minced parsley, for garnish

1/4 to 1/2 cup grated or crumbled cotija cheese, for garnish

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