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Meatball and Tortilla Casserole |
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Serves: 8 Print this Recipe(Chilaquiles con Albondigas) Category: Tortilla Casseroles During a cooking class in Puerto Vallarta I presented this dish to my tour group. It's a great crowd-pleaser. The recipe can be doubled and served in a large clay casserole dish or paella pan. It's like pasta made with tortillas. Serve with a tropical fruit salad or fruit salsa as accompaniment. If tortillas are fresh, spread out on a flat surface about 30 minutes to dry out a bit before using. Basic Red Chile Sauce Appetizer Meatballs Corn oil or other Vegetable oil for frying 12 (6- to 7-inch) corn tortillas, cut into 1/2-inch wide strips 2 medium white onions, cut into half rings 1/2 teaspoon salt, or to taste 1 cup grated Monterey Jack cheese or cheddar Chopped fresh cilantro, for garnish 1. Prepare the red chile sauce. Prepare the meatballs and keep them warm in the cooking broth. 2. Pour oil to a depth of about 1 inch in a medium skillet and heat until it shimmers. Fry the tortilla strips, in batches, until golden. Drain on paper towels. 3. In a large wide saucepan, heat 2 tablespoons of the oil from the skillet over medium heat and fry the onions until they start to brown, 4 to 5 minutes. Add the prepared red chile sauce and 1/2 cup of the cooking broth from the meatballs. Break the fried tortilla strips in half and add to the sauce mixture. Stir to combine and heat through. If the tortillas are still dry, stir in some additional liquid. Mix in the cheese to just combine, and transfer the contents to a clay casserole dish or other attractive serving dish. 4. Arrange the heated meatballs around the outside edge of the dish. Sprinkle with cilantro. (The chilaquiles can be kept warm in a 200° oven about 20 minutes, for the best texture, after that they become soggy.) From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Corn Tortillas Basic Tamale Dough Masa Dumplings White Flour Tortillas Basic Crepes Corn Crepes Cheese Enchiladas in Red Sauce Swiss Enchiladas Turkey Enchiladas in Green Sauce Seafood Enchiladas Black Bean Enchiladas Stacked Beef Enchiladas Vegetable Enchiladas Folded Tortillas in Bean Sauce Folded Tortillas in Tomato Sauce Folded Tortillas in Pasilla Chile Sauce Mushroom Crepes Crepes with Corn Mushroom Corn Crepes with Chicken and Corn Tamales with Chicken Tamales with Beef or Pork Tamales with Shrimp Fresh Corn Tamales Tamales with Jalapeños, Cheese, and Corn Vegetable Tamales with Black Bean Sauce Tamales, Monterrey Style Tamales in Banana Leaves, Oaxaca Style Tamales Wrapped in Swiss Chard Yucatán Tamale Pie Baked Aztec Chicken Casserole Chicken and Tortilla Casserole with Green Sauce Meatball and Tortilla Casserole Pork and Tortilla Casserole Cheese and Tortilla Casserole Potato and Tortilla Casserole Tortilla, Corn, and Zucchini Casserole Tortilla, Bean, and Corn Casserole Tortillas in Ancho Chile and Red Pepper Cream Sauce * Enchiladas, Tamales, and Tortilla Casseroles |
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