Chilaquiles

You'll need tomato pulp for this recipe (or use canned crushed tomatoes). To extract pulp from a fresh tomato, slice the stem end off an Italian plum tomato and begin grating the flesh through the coarse holes on a box grater. This process will effectively peel the tomatoes since the skin will not pass through the grater. Serves 6.

1/4 cup vegetable oil

1 dozen corn tortillas, each torn by hand into six triangles

1 teaspoon salt

1/4 cup onion, finely chopped

1 cup grated tomato pulp (see note above) or crushed canned tomatoes

1 tablespoon chopped fresh oregano

1 teaspoon ground cumin

1 jalapeno pepper, seeded and finely chopped

1/2 cup chicken stock or light cream

1 cup grated cheddar cheese

1/4 cup chopped cilantro

1. In a large skillet, heat the oil over medium-high heat. When it is hot, add the tortilla triangles and sprinkle them with salt. Cook them for 2 minutes, stirring often, until they begin to turn crisp.

2. Lower the heat to medium, add the onion and cook 3 minutes.

3. Stir in the tomato pulp, oregano, cumin, jalapeno, and stock or cream. Bring to a boil.

4. Sprinkle the cheese into the mixture. Turn off the heat and cover the skillet to let the cheese melt.

5. Without disturbing the melted cheese on top, transfer the chilaquiles to a serving platter. Sprinkle with cilantro and serve.

Adapted from Casa Romero