Name: Chihuahua Chilaquiles
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

If the story of the fall reveals our own sin and guilt, it surely also reveals the amazing depths of God’s love and mercy. It was the Son of God who placed a sword at the entrance to the Garden of Eden. He did it not just to keep Adam out. He did it so that, at just the right time, he could walk through in our place, to satisfy God’s just wrath and make a way for us to enter back in, through the gate, to eat from the Tree of Life and live forever in the glorious presence of God.

Michael Lawrence

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

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”