Title: Chihuahua Chilaquiles
Categories: Entree Ce Beef
Yield: 6 Servings

2		Onions -- diced
4		Cloves garlic -- sliced
2	tb	Vegetable oil
6		Dried New Mexico chiles; diced
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

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.

NOTES : Chilaquiles (pronounced chee-la-kee -less) beautifully utilize leftover roast beef, pork, turkey, or chicken. It's also worth a trip to the market to purchase fresh meat for this dish. Buy approximately 4 pounds beef chuck roast and simmer, covered with beef stock or water, until tender and falling apart (about 4 hours).

gunterman@ccmailpc.ctron.com From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

Recipe By : the California Culinary Academy

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