jollyrogers' chilaquiles

Ingredients

• Servings: 8
• 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 lamb 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

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• 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 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.
• 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.