Chihuahua chilaquiles

Yield: 6 Servings

Measure Ingredient
2 Onions -- diced
4 Cloves garlic -- sliced
2 tablespoons Vegetable oil
6 Dried
2 Jalapenos -- sliced
7 cups Beef stock
7 cups Leftover shredded beef chuck
Roast
10 ounces Frozen corn kernels
15 ounces Plum tomatoes (1 can) --
Drained and diced
1 tablespoon Toasted cumin seed
1 tablespoon Salt
¼ teaspoon Fresh ground pepper
½ teaspoon Hot-pepper flakes
6 Corn tortillas -- cut into
Thin strips
1 cup Sour cream -- for garnish
¼ cup Sliced green onions -- for
Garnish
6 Sprigs cilantro -- for
Garnish
Marinated Onions (see
Recipe) -- optional
New Mexico chiles -- diced

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

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