2 onions -- diced 4 cloves garlic -- sliced 2 tablespoons vegetable oil 6 dried New Mexico chiles -- diced 2 jalapenos -- sliced 7 cups beef stock 7 cups leftover shredded beef chuck roast 10 ounces frozen corn kernels 15 ounces plum tomatoes (1 can) -- drained and diced 1 tablespoon toasted cumin seed 1 tablespoon salt 1/4 teaspoon fresh ground pepper 1/2 teaspoon hot-pepper flakes 6 corn tortillas -- cut into thin strips 1 cup sour cream -- for garnish 1/4 cup sliced green onions -- for garnish 6 sprigs cilantro -- for garnish In a large saucepan over medium heat, sauté onion and garlic in oil until softened and translucent (4 to 5 minutes). Add chiles, stock, beef, corn, tomatoes, cumin, salt, black pepper, and hot-pepper flakes. Reduce heat to low and simmer, uncovered, for 45 minutes. While chilaquiles simmer, heat oven to 350 degrees F. Toast tortilla strips on a baking sheet in the oven until dried out and lightly browned (12 to 15 minutes); reserve. Serve chilaquiles in a shallow soup bowl, topped with toasted tortilla strips, sour cream, green onions, and cilantro sprigs.
