Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-ave ready:
-A flameproof dish at least
3 Inches deep and about 10
-inches across
1/2 lb Queso fresco, crumbled, or
-substitute mild cheddar,
-grated
-(about 1-1/3 cups)
18 Stale tortillas, cut into
-strips or triangles
1 c Thin sour cream
2 Chorizos, crumbled and
-fried
1 md Onion, thinly sliced into
-rings
2 Limes, cut into wedges

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

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