For the Chilaquiles

32 tortillas made with MASECA®
1 cup grated cheese
1½ cups shredded chicken
2½ cups oil
Slices of onion

For the Pasilla chile pepper sauce

4 medium tomatoes
1 onion
6 Pasilla chile peppers
3 cloves garlic
2 teaspoons salt
2 teaspoons powdered chicken bouillon
1 tablespoons white vinegar

For the green sauce

2 lbs. tomatillos
1 onion
3 Serrano chile peppers
3 cloves garlic
¼ cup chopped cilantro
1 teaspoon salt
2 teaspoon powdered chicken bouillon

Preheat oven to 400°F (200°C).

For the Pasilla chile pepper sauce:

Add a bit of water to a saucepan and sauté tomato, onion, Pasilla peppers, and garlic. When cooked, process in a blender. For a thinner sauce, add a bit of water.

Pour sauce into a pot and add a bit of oil; simmer and season with powdered chicken bouillon, salt, and vinegar.

For the green sauce:

Add a bit of water to a saucepan and sauté tomatillo, onion, Serrano peppers, and garlic. When cooked, process in a blender. Pour sauce into a pot and add a bit of oil; simmer and season with powdered chicken bouillon and salt. Add chopped cilantro after seasoning.

For the Chilaquiles:

Cut MASECA corn tortillas into small squares or triangles; fry in hot oil until crispy, then place on absorbent paper towels to remove excess oil.

Place a layer of fried tortillas into an oven-proof dish; top one half with Pasilla sauce and the other half with green sauce. Spread chicken evenly over both halves.

Repeat layers of fried tortillas, sauce, and chicken; sprinkle with enough grated cheese to completely cover dish. Bake for 10 minutes and garnish with onion slices.

Yield: 6-8 servings
Tip: Add chorizo or strips of grilled meat.
Preparation time: 45 minutes