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Chilaquiles (A Casserole Of Tortillas In Chili)



1/2 pound Queso fresco, crumbled -- or
mild cheddar -- grated
1-1/3 cups)
18 Stale tortillas -- cut into
or triangles
1 cup Thin sour cream
2 Chorizos -- crumbled and
1 medium Onion -- thinly sliced into
2 Limes -- cut into wedges
Ready: A flameproof dish at 3 Inches deep and about 10 inches across


The Sauce
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.
The Chilaquiles:
In small frying pan add 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.













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