Jollyrogers' Chilaquiles

Jollyrogers' Chilaquiles

15
JOLLYROGERS 2

"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."

Ingredients

1 h servings 414 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 1514 mg
  • 61%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Reviews

15
  1. 17 Ratings

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These are the best Chilaquiles I have ever tasted! I made them for a Blue Bunny Ice Cream Party celebrated on New Years Eve at my local community center. At 11 o' clock at night, they were serve...

I've made chilaquiles many different ways for years and my family loves them, but not this recipe. Too much sauce and not enough tortillas for me. Also I didn't like the vinegar soaked onions....

not sure why the directions say parmesan cheese when that's not in the ingredients list, but if you use the cotija you'll be a happy eater!! YUMMY!!

Never heard of this dish before so I didn't know what to expect. Very very tasty, a little on the spicy side (from the chorizo), and not very substantial - more like a thick meatless chili. I f...

I'd never even heard of this particular dish, but it looked good and decided to give it a shot. Like Betty, I cannot seem to find corn tortilla's here in Jersey, so I too used the chips instead....

Delicious. I didn't fry the corn tortillas and instead cooked them in the oven until crispy to make a bit healthier. It worked very well. I also didn't marinate the onions and olives in the v...

I made enchiladas and used the essentially used it as the sauce. Super Duper Fabulous!

I was skeptical even after it was ready, because it's not that pleasing to the eye... but the flavor is incredible! No one even realized I used meatless chorizo. I prefer too cook the onions wit...

Super delicious!! Layered mine with onions, olives and black beans marinated in vinegar, plus cilantro. Used cchorizo. Outstanding! Eggs with it would be awesome!