Recipe - Chilaquiles (A Casserole Of Tortillas In Chili)

ave ready:
A flameproof dish at least
3 Inches deep and about 10
inches across
One half pound Queso fresco, crumbled, or
substitute mild cheddar,
grated
(about 11/3 cups)
18 Stale tortillas, cut into
strips or triangles
1 cup Thin sour cream
2 Chorizos, crumbled and
fried
1 md Onion, thinly cut or sliced up into
rings
2 Limes, cut into wedges

The Sauce: A griddle or comal 12 chiles guajillos

Heat the griddle and toast the chilies lightly on both sides. Be careful
they burn very quickly. When they are cool enough to handle, remove the
seeds and veins. Cover the chiles with hot water to cover and leave them to
soak for about 20 minutes, then transfer with a slotted spoon to the
blender jar. Add the rest of the ingredients and blend to a smooth sauce.
*

1/3 medium onion, roughly chopped 2 cloves garlic, peeled One half tsp. salt 1/4
tsp. cumin seeds One half cup chicken broth or water

The Chilaquiles:

A small frying pan 2 Tbsp. peanut or safflower oil One half cup chicken broth

Heat the oil and cook the sauce until it darkens in color and is well
seasonedabout 3 minutes. Add the broth and let the sauce cook over a
high flame for a few minutes longer. Set aside.

Heat the oil and fry the tortilla strips until they are a pale gold, but
not too crisp. Remove and drain on the toweling.

Cover the bottom of the dish with one third of the tortilla pieces. Cover
them with a layer of one third of the cheese and a layer of one third of
the sauce. Repeat the layers twice more.

Add the 3 to 3One half cups chicken broth and bring to a boil. Lower the flame
and continue cooking the chilaquiles at a brisk simmer, until most of the
broth has been absorbed about 15 mintues. Add the epazote a minute or so
before the chilaquiles have finished cooking. (2 large sprigs.)

Pour the sour cream around the edge of the dish, then garnish with the
chorizos and the onion rings. Serve in small deep bowls with lime wedges
on the side.

From: The Cuisines of Mexico Shared By: Pat Stockett From: Pat Stockett
Date: Fri, 102

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip