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Pork and Tortilla Casserole |
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Serves: 4 Print this Recipe(Chilaquiles con Puerco) Category: Tortilla Casseroles Corn tortillas are no longer considered fresh by Mexican standards after about 1 day, but they are never wasted. Chilaquiles is a perfect example of how leftover tortillas are used to make something rustic and wonderful. Serve with guacamole and a green salad. If tortillas are fresh, spread out on a flat surface about 30 minutes to dry a bit before using. Oil for frying 6 (6- to 7-inch) corn tortillas, each cut into 8 wedges 1 medium onion, chopped 2 cloves garlic (medium), chopped 3/4 pound boneless pork loin, cut into bite-size pieces 1 teaspoon dried oregano (Mexican variety preferred), crumbled 1/2 teaspoon ground cumin 1 bay leaf 1 1/4 cups canned fat-free reduced-sodium chicken broth 2 medium tomatoes, cored 2 guajillo chiles, cut open and seeded 12 to 14 fresh epazote leaves, or 1 tablespoon dried epazote 2 to 3 tablespoons chopped fresh cilantro 1. In a skillet, heat oil to a depth of 1 inch, and fry the tortilla wedges until crisp and light brown. Drain on paper towels. Reserve. In a 3-quart saucepan heat 2 tablespoons of the oil from frying the tortillas over medium heat, and cook the onion and garlic, stirring frequently, until lightly browned, 5 to 6 minutes. Add the pork, cumin, and bay leaf. Cook, stirring, until the meat is no longer pink, about 6 minutes. Add the chicken broth, and bring to a boil; then reduce the heat to low, cover and simmer until the pork is tender, about 25 minutes. 2. Meanwhile, preheat the oven to 400°. Put the tomatoes in a small foil-lined baking dish and roast until soft and wrinkled, about 20 minutes. Reserve. 3. In a small nonstick skillet, over medium heat, toast the chiles, turning and pressing them flat onto the pan with a spatula until they are aromatic and a bit of orange color appears on the skin, 35 to 40 seconds. (Do not burn them.) Break the chiles into pieces and put in a blender with the roasted tomatoes, epazote, and 1/4 cup of water. Blend as smooth as possible. Pour through a fine-mesh strainer into the pan with the pork. Discard the debris from the strainer. 4. Add the toasted tortilla wedges to the pork, and stir gently to mix everything together. Reheat over medium heat, scraping the bottom of the pan frequently to prevent scorching the dish. Spoon the chilaquiles onto 4 serving plates. Sprinkle with cilantro. Serve at once. 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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