Chihuahua Chilaquiles
| Yield: | 6 Servings |
| Categories: | Mexican, Beef, Breads |
| 2 | Onions -- diced | |
| 4 | Cloves garlic -- sliced | |
| 2 | tb | Vegetable oil |
| 6 | Dried | |
| 2 | Jalapenos -- sliced | |
| 7 | c | Beef stock |
| 7 | c | Leftover shredded beef chuck |
| Roast | ||
| 10 | oz | Frozen corn kernels |
| 15 | oz | Plum tomatoes (1 can) -- |
| Drained and diced | ||
| 1 | tb | Toasted cumin seed |
| 1 | tb | Salt |
| 1/4 | ts | Fresh ground pepper |
| 1/2 | ts | Hot-pepper flakes |
| 6 | Corn tortillas -- cut into | |
| Thin strips | ||
| 1 | c | Sour cream -- for garnish |
| 1/4 | c | Sliced green onions -- for |
| Garnish | ||
| 6 | Sprigs cilantro -- for | |
| Garnish | ||
| Marinated Onions (see | ||
| Recipe) -- optional | ||
| New Mexico chiles -- diced |
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