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