Once you taste this delicious chilaquiles recipe, you’ll wonder “Where has this great Mexican dish been all my life?”It’s a flavorful combination of spicy meat chile sauce and chili peppers nestled between tortillas and baked to a tender conglomeration of tastiness.
Chilaquiles, common in Mexico for hundreds of years, are basically pieces of tortilla fried and topped with a chile sauce. The tortillas absorb the chile sauce and become soft and full of flavor. However, like most foods, over the years the true chilaquiles has changed severely.
When brought to America in the late 1800s, the simplicity of this tasty dish was somewhat lost. But, I guess you call that progress. The beauty of this dish, however, is its versatility. You can dress it up with a variety of meats, cheeses, chiles and vegetables.
Chilaquiles, though not as well known as some Mexican foods, and not served universally in a lot Mexican restaurants, I think you will want to get to know them. They make a very tasty fare to add to your Mexican cooking repertoire. This dish is great for using leftovers. It’s a great Mexican casserole recipe.
Table of Contents
- 12 corn tortillas
- canola oil for frying
- 1/2 lb chorizo
- 1/2 lb ground beef
- 3 poblano chiles, roasted, peeled, seeded and chopped
- 1 tbl canola oil
- 1 onion, peeled and chopped
- w cloves of garlic, chopped
- 1 can of Mexican style diced tomatoes
- 1 tbl chili powder (I use chipotle chili, but it might be too smokey for some)
- 2 cups jack or cheddar cheese
- 2 cups sour cream
- 1/2 cup fresh grated Parmesan cheese
- Preheat oven to 350°. Heat 3/4 inch of oil in skillet. When oil is hot, fry each tortilla lightly, 2 or 3 seconds per side. Drain on paper towels.
- Place chorizo and beef in skillet and fry, breaking up the meat into small pieces. Pour the meat in a strainer and let excess fat drain off. Set aside.
- Heat oil in skillet. Add onions and saute for about 2 or 3 minutes, until soft but not brown. Add garlic and cook another minute. Add tomatoes and chili powder and salt to taste. Bring to a boil, lower heat and simmer for about 10 minutes, stirring occasionally.
- Spray a casserole dish with nonstick cooking spray. Layer the bottom of the dish with tortillas, overlapping them. Over the tortillas, layer jack or cheddar cheese, roasted chiles, meat mixture and sour cream. Keep layering until tortillas are used up. End with a layer of meat mixture. Sprinkle top with Parmesan cheese. bake for 30 minutes. Add some shredded jack cheese as it comes out of the oven. I like to serve mine topped with sour cream and guacamole.