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Name: Chilaquiles (A Casserole of Tortillas in Chili)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: Mexican
Ingredients: 2 links Chorizo crumbled; 2 Limes cut into wedges; 1 c Thin sour cream; 1/2 lb Queso fresco crumbled, or 18 Stale tortillas; 1 md Onion thinly sliced

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INGREDIENTS

2 links Chorizo ; crumbled
2 Limes ; cut into wedges
1 c Thin sour cream
1/2 lb Queso fresco ; crumbled, or 18 Stale tortillas
1 md Onion ; thinly sliced

Servings

INSTRUCTIONS

The Sauce: A griddle or comal 12 chiles guajillos Heat the griddle and toast the chilies lightly on both sides. Be careful-- they burn very quickly. When they are cool enough to handle, remove the seeds and veins. Cover the chiles with hot water to cover and leave them to soak for about 20 minutes, then transfer with a slotted spoon to the blender jar. Add the rest of the ingredients and blend to a smooth sauce. * 1/3 medium onion, roughly chopped 2 cloves garlic, peeled 1/2 tsp. salt 1/4 tsp. cumin seeds 1/2 cup chicken broth or water The Chilaquiles: A small frying pan 2 Tbsp. peanut or safflower oil 1/2 cup chicken broth Heat the oil and cook the sauce until it darkens in color and is well seasoned--about 3 minutes. Add the broth and let the sauce cook over a high flame for a few minutes longer. Set aside. Heat the oil and fry the tortilla strips until they are a pale gold, but not too crisp. Remove and drain on the toweling. Cover the bottom of the dish with one third of the tortilla pieces. Cover them with a layer of one third of the cheese and a layer of one third of the sauce. Repeat the layers twice more. Add the 3 to 3-1/2 cups chicken broth and bring to a boil. Lower the flame and continue cooking the chilaquiles at a brisk simmer, until most of the broth has been absorbed -- about 15 mintues. Add the epazote a minute or so before the chilaquiles have finished cooking. (2 large sprigs.) Pour the sour cream around the edge of the dish, then garnish with the chorizos and the onion rings. Serve in small deep bowls with lime wedges on the side. From: The Cuisines of Mexico Shared By: Pat Stockett From: Pat Stockett Date: Fri, 10-2 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Chilaquiles (A Casserole of Tortillas in Chili)

2 links Chorizo crumbled
2 Limes cut into wedges
1 c Thin sour cream
1/2 lb Queso fresco crumbled, or 18 Stale tortillas
1 md Onion thinly sliced

The Sauce: A griddle or comal 12 chiles guajillos    Heat the griddle and toast the chilies lightly on both sides. Be careful--  they burn very quickly.  When they are cool enough to handle, remove the  seeds and veins. Cover the chiles with hot water to cover and leave them to  soak for about 20 minutes, then transfer with a slotted spoon to the  blender jar.  Add the rest of the ingredients and blend to a smooth sauce.  *    1/3 medium onion, roughly chopped 2 cloves garlic, peeled 1/2 tsp. salt 1/4  tsp. cumin seeds 1/2 cup chicken broth or water    The Chilaquiles:    A small frying pan 2 Tbsp. peanut or safflower oil 1/2 cup chicken broth    Heat the oil and cook the sauce until it darkens in color and is well  seasoned--about 3 minutes.  Add the broth and let the sauce cook over a  high flame for a few minutes longer. Set aside.    Heat the oil and fry the tortilla strips until they are a pale gold, but  not too crisp.  Remove and drain on the toweling.    Cover the bottom of the dish with one third of the tortilla pieces. Cover  them with a layer of one third of the cheese and a layer of one third of  the sauce. Repeat the layers twice more.    Add the 3 to 3-1/2 cups chicken broth and bring to a boil. Lower the flame  and continue cooking the chilaquiles at a brisk simmer, until most of the  broth has been absorbed -- about 15 mintues. Add the epazote a minute or so  before the chilaquiles have finished cooking. (2 large sprigs.)    Pour the sour cream around the edge of the dish, then garnish with the  chorizos and the onion rings.  Serve in small deep bowls with lime wedges  on the side.    From: The Cuisines of Mexico Shared By: Pat Stockett From: Pat Stockett  Date: Fri, 10-2    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (1083g)
Recipe Makes: 1

Calories: 1116
Calories from Fat: 706 (63%)

Amt Per Serving		% DV

	Total Fat 78.4g	105 %
	Saturated Fat 36.9g	184 %
	Monounsaturated Fat 31.4g
	Polyunsanturated Fat 5.5g
Cholesterol 184mg		57 %
Sodium 1651.2mg		57 %
Potassium 1520.9mg		40 %
Total Carbohydrate 70.6g		21 %
	Dietary Fiber 13.1g	53 %
	Sugars, other 57.4g
Protein 48.6g		69 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1116

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