Begin by sautéing the onions until translucent. add the garlic and stir for 60 seconds, keep it moving as to not burn the garlic

Next add in all the spices, the serranos and the tomatoes. Stir for 60 seconds until everything comes together.

Add the stock followed by the dried chilies.

Allow this to simmer for about 30 minutes or up to 2 hours.

blend the entire mix together, chilies and all, strain out any chunks or impurities and return to the stove to reduce. We want this to begin to thicken, if your having trouble reducing you can cheat with a tablespoon or two of flour.

For the tortillas, I definitely recommend frying them yourself, store-bought chips dont hold up well to the sauce! Cut your tortillas into quarters and deep fry at 350 until golden brown, be sure to season as soon as they come out!

Get a wide bottom shallow pot and add your sauce and your chips. Cook for about 5 minutes or until the chips begin to soften, you can add a lid to help “steam” them if you’re having trouble.

Garnish with your favorites! avocado, radish, creme, cilantro, an egg etc. & serve immediately !! The chips will get too soggy if they sit too long

For the RO*TEL Butter: In a medium pot over medium-low heat, bring butter to a low simmer. Add in the rest of the ingredients and cook on medium low for 3 to 4 minutes until flavors combine.

Add the lobster to the butter and cook until tender and cooked through, about 8 minutes depending on the size of your lobster tails.

Remove lobster from the butter and cool enough to handle. Remove from the shell and roughly chop.

Crab, cabbage, avocado, mango, RO*TEL, lobster and green onion.