Chilaquiles

Chilaquiles

Ingredients:

1/4 cup vegetable oil
15-18 4-inch corn tortillas, cut into
1/2-inch strips
1 can tomatillos
1 small onion, chopped
2-3 serrano chilies
3-4 sprigs cilantro
Salt and freshly ground pepper to taste
1 cup grated Monterey jack or other mild white cheese
1/2 cup beef stock or water

Heat oil in a large skillet over moderate heat and fry the tortilla strips a few at a time until crisp but not browned, adding more oil if needed. Drain on paper towels. Combine the tomatillos with their liquid, onion, chilies, and cilantro in an electric blender or food processor and process until smooth.

Cook the puree in the remaining oil in the skillet for 2 to 3 minutes. Season with salt and pepper and remove from the heat. Place about a third of the sauce in the bottom of a lightly greased baking dish, top with half the tortilla strips and half the cheese. Repeat. Add the beef stock and bake in a preheated 350F oven for 30 minutes. Serves 8 to 10.