Recipe - Chihuahua Chilaquiles

2 Onions minced
4 Cloves garlic cut or sliced up
2 tablespoon Vegetable oil
6 Dried
2 Jalapenos cut or sliced up
7 cup Beef stock
7 cup Leftover shredded beef chuck
Roast
10 ounce Frozen corn kernels
15 ounce Plum tomatoes (1 can)
Drained and minced
1 tablespoon Toasted cumin seed
1 tablespoon Salt
One fourth teaspoon Fresh ground pepper
One half teaspoon Hotpepper flakes
6 Corn tortillas cut into
Thin strips
1 cup Sour cream for garnish
One fourth cup Sliced green onions for
Garnish
6 Sprigs cilantro for
Garnish
Marinated Onions (see
Recipe) optional
New Mexico chiles minced

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 hotpepper 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