Serves: 4
Total Calories: 401

oil for frying
6 (6- to 7-inch) corn tortillas, each cut into 8 wedges
1 medium onion, chopped
2 cloves garlic (medium), chopped
3/4 pound boneless pork loin, cut into bite-size pieces
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
1 bay leaf
1 1/4 cups canned fat-free reduced-sodium chicken broth
2 medium tomatoes, cored
2 , guajillo chile kimmy, , cut open and seeded
12 to 14 , fresh epazote, leaves, or 1 tablespoon dried epazote
2 to 3 tablespoons chopped fresh cilantro

1. In a skillet, heat oil to a depth of 1 inch, and fry the tortilla wedges until crisp and light brown. Drain on paper towels. Reserve. In a 3-quart saucepan heat 2 tablespoons of the oil from frying the tortillas over medium heat, and cook the onion and garlic, stirring frequently, until lightly browned, 5 to 6 minutes. Add the pork, cumin, and bay leaf. Cook, stirring, until the meat is no longer pink, about 6 minutes. Add the chicken broth, and bring to a boil then reduce the heat to low, cover and simmer until the pork is tender, about 25 minutes.

2. Meanwhile, preheat the oven to 400°. Put the tomatoes in a small foil-lined baking dish and roast until soft and wrinkled, about 20 minutes. Reserve.

3. In a small nonstick skillet, over medium heat, toast the chiles, turning and pressing them flat onto the pan with a spatula until they are aromatic and a bit of orange color appears on the skin, 35 to 40 seconds. (Do not burn them.) Break the chiles into pieces and put in a blender with the roasted tomatoes, epazote, and 1/4 cup of water. Blend as smooth as possible. Pour through a fine-mesh strainer into the pan with the pork. Discard the debris from the strainer.

4. Add the toasted tortilla wedges to the pork, and stir gently to mix everything together. Reheat over medium heat, scraping the bottom of the pan frequently to prevent scorching the dish. Spoon the chilaquiles onto 4 serving plates. Sprinkle with cilantro. Serve at once.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 401
Calories from Fat: 54

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Enchiladas, Tamales, and Tortilla Casseroles
Baked Aztec Chicken Casserole
Basic Corn Tortilla Dough
Basic Corn Tortillas
Basic Crepes
Basic Tamale Dough
Black Bean Enchiladas
Cheese Enchiladas in Red Sauce
Cheese and Tortilla Casserole
Chicken and Tortilla Casserole with Green Sauce
Corn Crepes
Corn Crepes with Chicken and Corn
Crepes with Corn Mushroom
Folded Tortillas in Bean Sauce
Folded Tortillas in Pasilla Chile Sauce
Folded Tortillas in Tomato Sauce
Fresh Corn Tamales
Masa Dumplings
Meatball and Tortilla Casserole
Mushroom Crepes
Pork and Tortilla Casserole
Potato and Tortilla Casserole
Seafood Enchiladas
Stacked Beef Enchiladas
Swiss Enchiladas
Tamales Wrapped in Swiss Chard
Tamales in Banana Leaves, Oaxaca Style
Tamales with Beef or Pork
Tamales with Chicken
Tamales with Jalapeños, Cheese, and Corn
Tamales with Shrimp
Tamales, Monterrey Style
Tortilla, Bean, and Corn Casserole
Tortilla, Corn, and Zucchini Casserole
Tortillas in Ancho Chile and Red Pepper Cream Sauce
Turkey Enchiladas in Green Sauce
Vegetable Enchiladas
Vegetable Tamales with Black Bean Sauce
White Flour Tortillas
Yucatán Tamale Pie