2 onions diced
6 cloves garlic sliced
2 tablespoons vegetable oil
7 cups stock*
7 cups leftover shredded beef, chicken, pork, turkey.
10 ounces frozen corn kernels
1 Jar 16oz. Religious Experience Salsa (you pick the heat)
1 tablespoon salt
1/4 teaspoon fresh ground pepper
6 corn tortillas cut into thin strips (1/4 inch)
1 cup sour cream for garnish
1/4 cup sliced green onions for garnish
6 sprigs cilantro for garnish

*Since this may be from leftovers make a stock from whatever meat you are using or use chicken or beef bullion, in Mexico they use a lot of Knorr products

1. In a large saucepan over medium heat, sauté onion and garlic in oil until softened and translucent (4 to 5 minutes). Add stock, meat, corn, salsa, salt, and black pepper. Reduce heat to low and simmer, uncovered, for 45 minutes.

2. 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.

3. Serve in a shallow soup bowl, topped with toasted tortilla strips, sour cream, green onions, and cilantro sprigs. Also good with a couple of fried eggs on top.


Now, about this recipe, folks… I figure if you’re loose enough to be a Religious Experience fan, then you’re loose enough to cook the way I cook… This is not paint-by-numbers, this is not your average high school band attempting to play Purple Haze… This is Picasso, this Jimi, this is a free-form jam session and if you can’t stand the heeeeeeeeeat, get out of the kitchen. I will guide you through, and these will come out great! First, let’s deal with some “terms”: ABOUT — Approximately Almost, Around, More or Less, Close to, Nearly… FUN — Have Fun! Experiment! Take Chances! If you screw up, well, it won’t be the first or last time, eh? And when it comes out great, hey, you did it!


  • 2 whole chickens
  • 5-lb bag of masa harina de maise (corn flour, NOT corn meal)
  • 3 big yellow onions
  • 1 bag dry corn husks (carried by most supermarkets in the western U.S.)
  • 2 jars Religious Experience Salsa
    • Original is probably the best choice for cooking, and for those who like it HOT, have a jar of The Wrath on the table.
  • 1 Tbs. ground cumin
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/2 cup chili powder
  • 2 Tbs. honey


  • Bring the chickens, ground cumin, garlic powder, salt, and pepper to a boil in a large pot and let simmer for an hour and a half.
  • Drain off the stock and save.
  • Bone the chickens, tearing the larger pieces into 1/4″ wide strips (this can be done the day before).
  • Place the corn husks in a sink of hot water and submerge them by placing a plate or something heavy on top. Let them soak for at least 30 minutes.
  • Peel the onions and cut them into 1/4″ wedges. Saute the onions in 3-4 Tbs. of oil until they are yellow (not brown).
  • Add the chicken strips, chili powder, honey, and about 1 cup R.E. “Original”.
  • Heat, stirring constantly for about 5 minutes.
  • Set aside to cool.
  • Now, put about half a bag of masa in a large bowl with 2 tsp. salt. Mix the dry ingredients and slowly add the chicken stock until the masa is of a consistency thick pancake batter (so that it will still run from the spoon).
  • Place the masa in the center of a corn husk and spread it out evenly (use your judgement!). After the masa is spread, place lengthwise in the lower third of the masa about 3-4 Tbs. of the chicken mixture. Roll the corn husk and masa over the chicken tightly, and fold the small tapered end of the husk under. Stack on a steamer rack in a large pot, folded side down. Close is good enough — remember, real tamales are not tidy little clones!
  • Continue the process until you have used all of the chicken mixutre. You may have to mix more masa.

Makes 2-2 dozen tamales.

Steam the tamales for about an hour on fairly high heat, and remember to keep adding water as needed. Cool about 10 minutes before serving.