| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy | Mexican | Beef, Mexican, Breads, Muffins & r | 6 | Servings |
INGREDIENTS
| 2 | Onions — diced | |
| 4 | Cloves garlic — sliced | |
| 2 | tb | Vegetable oil |
| 6 | Dried | |
| 2 | Jalapenos — sliced | |
| 7 | c | Beef stock |
| 7 | c | Leftover shredded beef chuck |
| Roast | ||
| 10 | oz | Frozen corn kernels |
| 15 | oz | Plum tomatoes (1 can) — |
| Drained and diced | ||
| 1 | tb | Toasted cumin seed |
| 1 | tb | Salt |
| 1/4 | ts | Fresh ground pepper |
| 1/2 | ts | Hot-pepper flakes |
| 6 | Corn tortillas — cut into | |
| Thin strips | ||
| 1 | c | Sour cream — for garnish |
| 1/4 | c | Sliced green onions — for |
| Garnish | ||
| 6 | Sprigs cilantro — for | |
| Garnish | ||
| Marinated Onions (see | ||
| Recipe) — optional | ||
| New Mexico chiles — diced |
INSTRUCTIONS
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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