Title: Chihuahua Chilaquiles
Categories: Beef, Mexican, Breads, Muffins & r
Yield: 6 Servings

2 Onions -- diced
4 Cloves garlic -- sliced
2 tb Vegetable oil
6 Dried
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
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip