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Chihuahua Chilaquiles main dish, beef 2 onions -- diced 4 cloves garlic -- sliced 2 tablespoon vegetable oil 6 dried new mexico chiles; diced 2 jalapenos -- sliced 7 cup beef stock 7 cup leftover shredded beef chuck 1 roast 10 oz frozen corn kernels 15 oz plum tomatoes (1 can) -- 1 drained and diced 1 tablespoon toasted cumin seed 1 tablespoon salt 1/4 teaspoon fresh ground pepper 1/2 teaspoon hot-pepper flakes 6 corn tortillas -- cut into 1 thin strips 1 cup sour cream -- for garnish 1/4 cup sliced green onions -- for 1 garnish 6 sprigs cilantro -- for 1 garnish 1 marinated onions (see 1 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.phpl Recipe By : the California Culinary Academy Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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