Chihuahua Chilaquiles

Ready in 1 hour

Top-ranked recipe named "Chihuahua Chilaquiles"

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Try this Chihuahua Chilaquiles recipe, or contribute your own. "Mexican" and "Beef" are two of the tags cooks chose for Chihuahua Chilaquiles.


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

Original recipe makes 6 Servings



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

Calories Per Serving: 233 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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