1. In a large saucepan over medium heat, saute onion and garlic in oil
until softened and translucent (4 to 5 minutes). Add chiles, stock, beef,
corn, tomatoes, cumin, salt, black pepper, and hot-pepper flakes. Reduce
heat to low and simmer, uncovered, for 45 minutes.
2. While chilaquiles simmer, heat oven to 350 degrees F. Toast tortilla
strips on a baking sheet in the oven until dried out and lightly browned
(12 to 15 minutes); reserve.
3. Serve chilaquiles in a shallow soup bowl, topped with toasted tortilla
strips, sour cream, green onions, and cilantro sprigs. Serve Marinated
Onions (if used), on the side.
Recipe By : the California Culinary Academy
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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