| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
Mexican |
December 19 |
1 |
servings |
INGREDIENTS
|
|
Vegetable oil for frying the tortillas |
|
|
Twelve 7-inch corn tortillas; cut into eighths |
|
|
; and dried at |
|
|
; roomtemperature for |
|
|
; 30 minutes, or |
|
|
; until they are |
|
|
; leathery and curled |
|
|
; butnot crisp |
| 2 1/2 |
c |
Mexican-style tomato sauce |
| 1/2 |
c |
Chicken broth |
| 2 |
|
Fresh or pickled jalapeno chilies; or to taste, seeded |
|
|
; and minced(wear |
|
|
; rubber gloves) |
| 2 |
c |
Grated Monterey Jack; (about 1/2 pound) |
| 1/3 |
c |
Sour cream |
INSTRUCTIONS
In a skillet heat 1/2 inch of the oil over moderately high heat until
it is hot but not smoking, in it fry the tortillas in batches for 10
to 20 seconds, or until they are pale golden and almost crisp, and
transfer them as they are fried with a slotted spatula to paper
towels to drain. In a bowl stir together the tomato sauce, the broth,
and the chilies. In a greased 1 1/2-quart shallow baking dish layer
the tortillas, the Monterey Jack, and the tomato sauce, beginning
with a layer of the tortillas and ending with a layer of the Monterey
Jack, and bake the chilaquiles, covered with foil, in the middle of a
preheated 350F. oven for 20 minutes. Thin the sour cream with 1
tablespoon water and drizzle the mixture decoratively over the
chilaquiles.
Serves 6.
Gourmet December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”