Recipes Included On This Page Red Chile Chilaquiles Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Red Chile Chilaquiles Recipe By : Sue Prescott Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-11 Nov 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 corn tortillas -- cut into 1-inch pieces 1 tablespoon vegetable oil 1 small onion -- chopped 4 ounces pitted black olives -- sliced; 2/3 of a can 3/8 cups cider vinegar -- divided 1/4 pound Mexican chorizo -- or bulk pork sausage; optional 1 tablespoon vegetable oil 4 teaspoon all purpose flour 16 ounces tomato sauce -- 2 cans 6 ounces salsa 3/4 cups water 1 1/2 teaspoons unsweetened cocoa 1/2 teaspoon sugar -- or to taste 1 tablespoon cider vinegar 2 1/2 teaspoons Mexican oregano 2 teaspoons taco seasoning mix -- optional 4 ounces canned chopped green chiles -- drained; one can 5/8 cups Cotija Cheese -- 1/2 cup plus 2 tablespoons or use grated parmesan Preheat oven to 400F. Line baking sheet with parchment. Put tortilla pieces in bowl and drizzle olive oil over. Using hands, toss the tortilla pieces until lightly coasted with oil. Place on lined baking sheet and bake about 10 minutes or until browned and crisp. Set aside. Put chopped onion and sliced olives in separate small bowls and combine each with 3 tbsp of vinegar. Set aside to marinate. Meanwhile, stir the chorizo in a skillet over medium heat, breaking it apart into crumbles as it cooks, about 10 minutes. Remove the chorizo from the skillet and set aside. Reduce heat to medium low. Add oil to pan then add the flour, cook and stir until smooth, about 1 minute. Pour in the tomato sauce, salsa, water, cocoa powder, sugar, 1 tablespoon vinegar, oregano and taco seasoning. Simmer the sauce about 5 minutes to blend the flavors. Stir in diced chiles and tortilla chips. Simmer about 10 minutes more, stirring occasionally, until tortillas have softened and the mixture is thick. Drain the onion and olives. Serve the chilaquiles in bowls with the onions, olives and cheese sprinkled on top. Recipe Notes I didn't use the olives, but the onions are good on this. And I think it would still be good without the chorizo; that would make it vegan (if you used no or vegan cheese). Adapted from a recipe by JOLLYROGERS, AllRecipes.com. Contributed to the FareShare Gazette by Sue; 13 November 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 242 Calories; 11g Fat (38.5% calories from fat); 5g Protein; 35g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 1214mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

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