Jollyrogers' Chilaquiles
Recipe information
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Cooking:
25 min.
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Servings per container:
8
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Ingredients for - Jollyrogers' Chilaquiles

1. Onion, chopped - 1
2. Sliced black olives - 1 (6 ounce) can
3. White vinegar, divided - ½ cup
4. Vegetable oil (Optional) - 1 tablespoon
5. Chorizo or bulk spicy pork sausage (Optional) - ½ pound
6. Corn tortillas, cut into 1-inch pieces - 12 (7 inch)
7. Vegetable oil (Optional) - ¼ cup
8. All-purpose flour - 1 ½ tablespoons
9. Tomato sauce - 3 (8 ounce) cans
10. Mexican style hot tomato sauce (such as El Pato Salsa de Chile Fresco®) - 1 (7.75 ounce) can
11. Water - 1 cup
12. Unsweetened cocoa powder - 1 ½ teaspoons
13. White sugar - 1 teaspoon
14. White vinegar - 1 tablespoon
15. Dried oregano - 1 tablespoon
16. Taco seasoning mix (Optional) - 1 tablespoon
17. Diced green chiles, drained - 1 (4 ounce) can
18. Crumbled cotija or feta cheese - ¾ cup

How to cook deliciously - Jollyrogers' Chilaquiles

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.