Jollyrogers' Chilaquiles Recipe
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Jollyrogers' Chilaquiles

By: JOLLYROGERS  
"This is a Mexican casserole that my Grandpa used to make every Thanksgiving and Christmas. The smell alone makes me feel like I am six years old and waiting for dinner to start. This recipe has been handed down from my Grandpa to my dad to me. The original recipe did not call for teaspoons or tablespoons, but with ounces and pounds. It can be made with or without chorizo. I prefer it with soy-based meatless chorizo substitute, which also makes it a good dish for vegetarians."

Rating: This weblink has been rated 10 times with an average star rating of 4.6 Read Reviews (10)

Rate/Review | 943 people have saved this

Prep Time:
25 Min
Cook Time:
35 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 onion, chopped
  • 1 (6 ounce) can sliced black olives
  • 1/2 cup white vinegar, divided
  • 1 tablespoon vegetable oil (optional)
  • 1/2 pound chorizo or bulk spicy pork sausage (optional)
  • 12 (7 inch) corn tortillas, cut into 1-inch pieces
  • 1/4 cup vegetable oil
  • 1 1/2 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 1/2 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
  • 3/4 cup crumbled cotija or feta cheese

Directions

  1. 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. 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. 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 two 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. 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 Parmesan cheese. Repeat layers twice more. Serve hot.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 414 | Total Fat: 26.9g | Cholesterol: 38mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2008 by starcafe 
These are the best Chilaquiles I have ever tasted! I made them for a Blue Bunny Ice Cream... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2009 by Meximama 
I've made chilaquiles many different ways for years and my family loves them, but not this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2009 by LINDA MCLEAN 
I'd never even heard of this particular dish, but it looked good and decided to give it a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 1, 2009 by Tracy 
Never heard of this dish before so I didn't know what to expect. Very very tasty, a little on... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2008 by betty 
..this chilaquiles dish was awesome,however i used tortillia chips,because i cannot buy fresh... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2009 by ALASKA GIRL 
Super delicious!! Layered mine with onions, olives and black beans marinated in vinegar, plus... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2008 by brianita 
Great hearty casserole type dish when one has company! We made it with vegetarian sausage and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2009 by daisytk 
Delicious. I didn't fry the corn tortillas and instead cooked them in the oven until crispy... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 17, 2009 by NOVITSKYS 
I made enchiladas and used the essentially used it as the sauce. Super Duper Fabulous! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2009 by PRACTICINGJOY 
I was skeptical even after it was ready, because it's not that pleasing to the eye... but the... MORE

 
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