Beef Recipes -Chihuahua Chilaquiles

Your One Stop Site for All Your Holiday Shopping Needs

Chihuahua Chilaquiles

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).

Kitchen Collection - Factory Outlet Prices Cook's Gadgets and More Cookware Corelle Dinnerware

                     * Exported from MasterCook *

                          Chihuahua Chilaquiles

Recipe By     :
Serving Size : 6    Preparation Time :1:30
Categories    : Main Course                      Beef
                Southwest

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   2                    onions -- diced
   4      cloves        garlic -- sliced
   2      tablespoons   vegetable oil
   6      dried         New Mexico chiles -- diced
   2                    jalapenos -- sliced
   7      cups          beef stock
   7      cups          leftover shredded beef chuck roast
10      ounces        frozen corn kernels
15      ounces        plum tomatoes (1 can) -- 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 thin strips
   1      cup           sour cream -- for garnish
     1/4 cup           sliced green onions -- for garnish
   6      sprigs        cilantro -- for garnish
                        Marinated Onions (see recipe) -- optional

1. In a large saucepan over medium heat, sauté 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.

Nutr. Assoc. : 0 0 0 4218 0 0 2796 0 2470 491 0 0 4714 0 0 679 0 0