Chihuahua Chilaquiles
2 onions, diced
4 cloves garlic, sliced
2 tbsp. vegetable oil
6 dried New Mexico chiles, diced
2 jalapenos, sliced
7 cups beef stock
7 cups leftover shredded beef chuck roast
10 oz. frozen corn kernels
15 oz. plum tomatoes, drained and diced
1 tbsp. toasted cumin seed
1 tbsp. salt
1/4 tsp. fresh ground pepper
1/2 tsp. hot-pepper flakes
6 corn tortillas, cup into thin strips
1 cup sour cream, for garnish
In a large saucepan over medium heat, saute onion and garllic 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.
While chilaquiles simmer, heat oven to 350 decrees F. Toast tortilla strips on a baking sheet in the oven until dried out and lightly browned (12 to 15 minutes); reserve.
Serve chilaquiles in a shallow soup bowl, topped with toasted torilla strips, sour cream, green onions, and cilantro sprigs.
Note: Chilaquiles 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).
Terri's Country Corner
Last updated September 7, 1998 by
Terri
terriscorner@geocities.com
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