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Chihuahua Chilaquiles Recipe

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    Source: www.ifood.tvReport recipe

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    Nutrition Info . . .

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

    Ingredients Jump to Instructions ↓

    1. Onions 2 , diced

    2. Garlic 4 Clove (5gm) , sliced

    3. Oil 2 Tablespoon

    4. 6 dried New Mexico chiles, chopped

    5. 2-3 jalapefio chiles, sliced

    6. Beef Stock 7 Cup (16 tbs)

    7. 6-8 cups cooked, shredded chuck roast

    8. Corn kernels 10 Ounce , frozen

    9. Plum tomatoes 1 Can (10oz) , drained

    10. 1 tbl each cumin seed and salt

    11. Ground black pepper 1/4 Teaspoon

    12. Pepper flakes 1/2 Teaspoon

    13. Corn tortillas 6 , cut into thin strips

    14. Sour cream 1 Cup (16 tbs) , garnish

    15. Green onions 1/4 Cup (16 tbs) , garnish

    16. Cilantro sprig 6 , garnish

    Instructions Jump to Ingredients ↑

    1. Directions 1. In a large saucepan over medium heat, saute onion and garlic in oil until softened and translucent (4-5 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°F (175°C). Toast tortilla strips on a baking sheet in the oven until lightly browned, 12-15 minutes. Set aside.

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