Pork Tortilla Casserole Chilaquiles De Puerco Recipes

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PORK & TORTILLA CASSEROLE (CHILAQUILES DE PUERCO)



Pork & Tortilla Casserole (Chilaquiles de Puerco) image

You can take a short cut by using unsalted corn chips ready made. This is not a hot, spicy recipe but you can heat it up by using hotter peppers and mixing some hot salsa

Provided by Bergy

Categories     Lunch/Snacks

Time 2h25m

Yield 4-6 serving(s)

Number Of Ingredients 17

8 corn tortillas, cut in half then into 1/2 " strips
2 lbs boneless pork shoulder, fat removed and cut into 1 1/2 inch cubes
2 medium onions, sliced thinly
1 teaspoon salt
water
1/2 cup vegetable oil
2 frsh poblano chiles, roasted,seededand deveined or 2 anaheim chilies
2 cloves garlic, minced
1/2 teaspoon cumin
1 (13 ounce) can tomatillos, undrained,chopped
1 cup cream
1/4 cup cilantro, coarsley chopped
1 cup monterey jack cheese, shredded
1 cup mild cheddar cheese, shredded
6 tomatoes, slices cut in half
1/2 cup light sour cream or 1/2 cup single cream
fresh sprigs cilantro

Steps:

  • Stale tortillas are best for this recipe, in any case when you have cut the tortillas intp strips spread them on a wire rack and leave for a couple of hours Combine pork, 1 onion& salt in a saucepan, cover with water, bring to a boil and turn the heat down, continue simmering, covered for about 1 1/2 hours or until the meat is very tender Pour the veggie oil into a pan and heat it to 375F and fry the tortilla strips until crisp-you may have to add a little oil but wait until it is hot before continuing, place the fried strips on paper towels to drain Heat 2 tbsp oil in a skillet and add the remaining onion, saute until soft 4 minutes Add the chilies, garlic& cumin, saute 1 minute.
  • Stir in the undrained, chopped tomatillos, bring to a boil and simmer covered 15 minutes Add creamo, cook uncovered over medium heat stirring frequently until the mixture has reduced to 2 2/3 cups about 12 minutes, stir in the cilantro Heat oven to 375 degrees F.
  • Mix cheeses in a small bowl.
  • Shred the pork (use 2 forks).
  • Spread half of the tortilla strips on the bottom of a shallow 2 1/2 quart, greased baking dish, add layer of pork, cream mixture and cheese, in that order and then repeat the layers Bake until hot through and golden on top appx 30 minutes.
  • Garnish with tomatoe slices and sour cream.

SIMPLE CHIPOTLE CHILAQUILES (TORTILLA "CASSEROLE")



Simple Chipotle Chilaquiles (Tortilla

Provided by Food Network

Number Of Ingredients 12

12 medium-thick (10 ounces) corn tortillas, cut into sixths, fried to make chips or 8 ounces (8 to 12 loosely packed cups, depending on thickness) thick, homemade-style tortilla chips
1 (28-ounce can good quality whole tomatoes in juice, drained or 1 1/2 pounds (about 3 round, or 9 to 12 plum) ripe tomatoes
2 to 3 canned chipotle en adobo or 2 to 3 dried chipolte chiles, stemmed
1 1/2 tablespoons vegetable or olive oil
1 large white onion, sliced 1/4-inch thick
3 garlic cloves, peeled and finely chopped
2 1/2 cups chicken stock, vegetable broth or water, plus a little extra if needed
Salt, about 1/2 teaspoon
About 1/3 cup homemade crema, creme fraiche or store bought sour cream thinned with a little milk
1 1/2 cups coarsely shredded cooked chicken (optional)
1/4 cup finely crumbled Mexican queso anejo or other dry grating cheese like Romano or Parmesan
3 tablespoons roughly chopped fresh epazote or 1/2 cup chopped cilantro

Steps:

  • Make the chips or measure out the store bought chips. For the sauce. If using drained canned tomatoes, place them in a blender jar. If using fresh tomatoes, spread the onto a baking sheet and place them 4 inches below a very hot broiler. When they are darkly roasted (they'll be blackened in spots), about 6 minutes, flip them over and roast the other side-5 to 6 minutes more will give you splotchy-black and blistered tomatoes that are soft and cooked through. Cool. Working over your baking sheet, pull off and discard the blackened skins, and for round tomatoes, cut out the hard cores where the stems were attached. Transfer to a blender, along with all the juices on the baking sheet. If using canned chipotles, add them to the blender, seeds and all, If using dried chipotles, toast them in a dry skillet over medium heat for a couple of minutes, turning frequently until very aromatic. Place in a small bowl, cover with hot tap water and let rehydrate 30 minutes. Drain and add to the blender. Blend the tomatoes and chiles to a puree, but one that still retains a little texture. You should have 2 1/4 cups puree. Over medium heat, set a medium-large wide pot (like a 4-quart Dutch oven of Mexican cazuela) or a deep, large (12-inch) saute pan-you'll need a lid for whatever vessel you choose. Measure the oil, add half of the onion and cook, stirring regularly, until richly golden, about 7 minutes. Add the garlic and stir for another minute, then raise the heat to medium-high. Add the tomato puree and stir nearly constantly for 4 to 5 minutes, until the mixture thickens somewhat. Stir in the broth or water and season with salt. The sauce needs to be seasoned highly with salt, but watch out if your chips or broth is already salted. Cover the pot if not continuing with step 2 right away. You should have 4 1/2 cups broth mixture. To cook and serve the chilaquiles. Set out the crema, chicken and cheese. Put the pot over medium high heat until the broth mixture boils. Stir in the epazote (if you're using cilantro, set it aside to add later) and the tortilla chips, coating all the chips well. Let return to a rolling boil, cover tightly and turn off the heat. Let stand 5 minutes (no longer). Immediately uncover and very carefully stir to coat the chips evenly with the sauce and to check that the chips have softened nicely-they should be a little chewy, not mushy. (If they are too chewy, stir in a little more broth, cover and set over medium heat for 3 or 4 more minutes). Sprinkle with the cilantro, if that is the herb you're using. Either spoon onto warm individual plates in the kitchen or serve directly from the vessel it was made in. Whichever you choose, drizzle the chilaquiles with the crema (or one of its stand-ins), strew with the remaining sliced onion and the optional shredded chicken, and dust generously with the finely crumbled cheese.;

JOLLYROGERS' CHILAQUILES



Jollyrogers' Chilaquiles image

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.

Provided by JOLLYROGERS

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 18

1 onion, chopped
1 (6 ounce) can sliced black olives
½ cup white vinegar, divided
1 tablespoon vegetable oil
½ pound chorizo or bulk spicy pork sausage
12 (7 inch) corn tortillas, cut into 1-inch pieces
¼ cup vegetable oil
1 ½ 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 ½ teaspoons unsweetened cocoa powder
1 teaspoon white sugar
1 tablespoon white vinegar
1 tablespoon dried oregano
1 tablespoon taco seasoning mix
1 (4 ounce) can diced green chiles, drained
¾ cup crumbled cotija or feta cheese

Steps:

  • 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 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.
  • 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.

Nutrition Facts : Calories 414.1 calories, Carbohydrate 31.6 g, Cholesterol 38 mg, Fat 26.9 g, Fiber 5.3 g, Protein 13.7 g, SaturatedFat 8.3 g, Sodium 1513.7 mg, Sugar 6.4 g

CHILAQUILES CASSEROLE



Chilaquiles Casserole image

Make and share this Chilaquiles Casserole recipe from Food.com.

Provided by Pinay0618

Categories     One Dish Meal

Time 45m

Yield 10 serving(s)

Number Of Ingredients 11

1 tablespoon canola oil
1 medium onion, diced
1 medium zucchini, grated
1 (19 ounce) can black beans, rinsed
1 (14 ounce) can diced tomatoes, drained
1 1/2 cups fresh corn or 1 1/2 cups thawed frozen corn
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas, quartered
1 (19 ounce) can enchilada sauce
1 1/4 cups shredded reduced-fat cheddar cheese

Steps:

  • Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
  • Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
  • Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Nutrition Facts : Calories 183.2, Fat 3.6, SaturatedFat 0.3, Sodium 579.1, Carbohydrate 33.4, Fiber 7.2, Sugar 3.9, Protein 6.7

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