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Chihuahua Chilaquiles

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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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