Cooking with International Programs

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When CSU pivoted to teaching, learning and working remotely in March, many of us suddenly found ourselves at home with more time to cook nice meals, and in search of recipes for those meals.

That provided an opportunity for staff and students in the Office of International Programs to share a bit of their cultures with the Ram family, through a series of cooking demonstration videos. The Cooking with International Programs series launched in May, and now features eight YouTube programs, with more on the way. Some of the demonstrations show how to create dumplings from Mongolia, desserts from India, and pasta from Italy.

CSU Life will be featuring one of these recipes each month, starting with chilaquiles rojos from Chef Ana Maria of the Todos Santos Center in Baja Sur, Mexico.

If you’d like to watch this video, or any in the series, go to youtube.com/user/CSUInternational

Chilaquiles by Chef Ana Maria

This layered dish is commonly served for breakfast or lunch in Mexico.

Ingredients

  • 3 medium tomatoes (or canned tomatoes)

  • 1 red pepper

  • 1 onion

  • 3 garlic cloves

  • 1 1/4 cup chicken or veggie broth

  • salt to taste

  • pepper to taste

  • tortilla chips

Toppings (optional)

  • Chicken, cut into cubes

  • Fried egg

  • Crema

  • Queso cotija or queso fresco

  • Avocado or guacamole

Directions

  1. Prepare the sauce by heating the tomatoes, red pepper, and garlic on the stovetop.

  2. Once heated, add to a blender along with salt, pepper, and the veggie broth.

  3. Blend until smooth.

  4. Chop and heat up the onions on the stovetop.

  5. If you are making chicken, prepare the chicken by cooking on the stovetop.

  6. If you are frying an egg, heat a pan on your stovetop and fry an egg with a little oil. Cook to your liking.

  7. Once the chicken or fried egg is ready, you can start to layer the dish: place tortilla chips on the bottom. Ladle some of the sauce on top. Add your additional toppings like crema, cheese, avocado, chicken, or fried egg on top of the sauce and chips.

  8. You can also serve with rice on the side as Chef Ana Maria does in the video.

CSU Life Staff

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