CHILAQUILES

12-9 inch corn tortillas
lard for frying
2 lbs. tomatoes, peeled and seeded
1 large onion, chopped
1 habanero pepper, chopped
Salt and freshly ground pepper to taste
1 lb. chicken breast, cooked and shredded
8 oz. Queso Asadero, grated


Place the tomatoes, chopped onion and pepper into a large pot and cover
with water.
Bring to a boil, reduce heat, cover and simmer for 45 minutes.
If a less chunky sauce is desired, place tomatoes into a food processor and
blend until smooth.
Return sauce to pot and simmer an additional 15 minutes.

Cut the corn tortillas into strips approximately 1/2 inch wide and 2 inches
long.
Fry the strips, a few at a time, in a small amount of grease until golden
brown.
Place on paper towels and drain.

Combine the sauce with the shredded chicken and check seasoning.
Simmer for 5 minutes.
Add the tortilla strips and simmer an additional five minutes.
Top with the grated cheese and heat just until the cheese is melted.
Serve topped with additional diced onion, if desired.
Servings:4


--
William Barfieldsr