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.

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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