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chihuahua chilaquiles

  • 6servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, D, E
MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Onions -- diced

  2. 4 Cloves garlic -- sliced

  3. 2 tablespoons Vegetable oil

  4. 6 Dried 2 Jalapenos -- sliced

  5. 7 cups Beef stock

  6. 7 cups Leftover shredded beef chuck

  7. Roast

  8. 10 ounces Frozen corn kernels

  9. 15 ounces Plum tomatoes (1 can) --

  10. Drained and diced 1 tablespoon Toasted cumin seed

  11. 1 tablespoon Salt

  12. teaspoon Fresh ground pepper

  13. teaspoon Hot-pepper flakes

  14. 6 Corn tortillas -- cut into Thin strips

  15. 1 cup Sour cream -- for garnish

  16. cup Sliced green onions -- for 6 Sprigs cilantro -- for Garnish

  17. Marinated Onions (see

  18. Recipe) -- optional

  19. New Mexico chiles -- diced

Instructions Jump to Ingredients ↑

  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.

  4. Recipe By : the California Culinary Academy From: Date: 05/28 File

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