Chihuahua Chilaquiles
From chefmeow 15 years ago
- 30 minutes to make
- Serves 6
These are fantastic. Bursting with all sorts of flavors. My sister-in-law makes these and they are always a huge hit.
Ingredients
- 2 onions diced shopping list
- 4 cloves garlic sliced shopping list
- 2 tablespoons vegetable oil shopping list
- 6 dried New Mexico chilies diced shopping list
- 2 jalapeno peppers sliced shopping list
- 7 cups beef stock shopping list
- 7 cups shredded beef chuck roast shopping list
- 10 ounces frozen corn kernels shopping list
- 15 ounce can plum tomatoes drained and diced shopping list
- 1 tablespoon toasted cumin seed shopping list
- 1 tablespoon salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 1/2 teaspoon hot pepper flakes shopping list
- 6 corn tortillas cut into thin strips shopping list
- 1 cup sour cream for garnish shopping list
- 1/4 cup sliced green onions for garnish shopping list
- 6 sprigs cilantro for garnish shopping list
How to make it
- In a large saucepan over medium heat sauté onion and garlic in oil for 5 minutes.
- Add chilies, stock, beef, corn, tomatoes, cumin, salt, black pepper and hot pepper flakes.
- Reduce heat to low and simmer uncovered 45 minutes.
- Preheat oven to 350 then toast tortilla strips on baking sheet for 15 minutes.
- Serve mixture in shallow bowl topped with tortilla strips, sour cream, onions and cilantro sprigs.
People Who Like This Dish 4
- bluewaterandsand GAFFNEY, SC
- crabhappychick Pittsburgh, PA
- clbacon Birmingham, AL
- way2nrml Raleigh, NC
- drgngirl Brandon, MS
- chefmeow Garland, TX
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The Rating
Reviewed by 2 people-
This one sounds wonderful! I like the idea of putting the tortilla strips on top with the sour cream, onions and cilantro sprigs.I have never had this one.
bluewaterandsand
in GAFFNEY loved it
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