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Jollyrogers’ Chilaquiles

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Jollyrogers’ Chilaquiles

Directions

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Ingredients :

  • 1 onion
  • chopped
  • 1 (6 ounce) can sliced black olives
  • ½ cup white vinegar
  • divided
  • 1 tablespoon vegetable oil (Optional)
  • ½ pound chorizo or bulk spicy pork sausage (Optional)
  • 12 (7 inch) corn tortillas
  • cut into 1-inch pieces
  • ¼ cup vegetable oil (Optional)
  • 1 ½ tablespoons all-purpose flour
  • 3 (8 ounce) cans tomato sauce
  • 1 (7.75 ounce) can Mexican style hot tomato sauce (such as El Pato Salsa de Chile Fresco®)
  • 1 cup water
  • 1 ½ teaspoons unsweetened cocoa powder
  • 1 teaspoon white sugar
  • 1 tablespoon white vinegar
  • 1 tablespoon dried oregano
  • 1 tablespoon taco seasoning mix (Optional)
  • 1 (4 ounce) can diced green chiles
  • drained
  • ¾ cup crumbled cotija or feta cheese
  • Methods :

  • Put chopped onion and sliced olives in separate small bowls and combine each with 1/4 cup of vinegar. Set aside to marinate. Meanwhile, heat the vegetable oil in a skillet over medium heat. Stir in the chorizo, breaking it apart into crumbles as it cooks, about 10 minutes. Remove the chorizo from the skillet and set aside.
  • Heat 1/4 cup of oil in the skillet and add the tortilla pieces, cooking and stirring over medium-low heat until just beginning to get crisp and golden at the edges, about 10 minutes. Remove skillet from heat and drain the tortillas; pour 1 tablespoon of the oil into a saucepan.
  • Heat the saucepan over medium-low heat until hot but not smoking. Add the flour, and cook and stir until smooth, about 1 minute. Pour in the regular and hot tomato sauces, water, browned chorizo, cocoa powder, sugar, 1 tablespoon of vinegar, oregano, and taco seasoning. Simmer the sauce about 5 minutes to blend the flavors. Stir in diced chiles and tortillas. Simmer about 10 minutes more, stirring occasionally, until tortillas have softened and the mixture is thick.
  • Drain the onion and olives. Spoon a layer of tortilla mixture evenly into a 2 quart baking dish or serving dish, and follow with a layer of about 2 tablespoons marinated onion, then a layer of 2 tablespoons olives, followed by a layer of 1/4 cup cheese. Repeat layers twice more. Serve hot.
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