Jollyrogers' Chilaquiles Best Dishes

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Jollyrogers' Chilaquiles

"This is a Mexican casserole that my Grandpa used to make each Thanksgiving and Christmas. The smell on my own makes me experience like I am six years antique and looking forward to dinner to start. This recipe has been handed down from my Grandpa to my dad to me. The authentic recipe did no longer name for teaspoons or tablespoons, but with ounces and pounds. It may be made without or with chorizo. I prefer it with soy-based meatless chorizo alternative, which also makes it a terrific dish for vegetarians."

Ingredients :

1 onion, chopped
1 (6 ounce) can sliced black olives
1/2 cup white vinegar, divided
1 tablespoon vegetable oil (optional)
half of pound chorizo or bulk spicy pork sausage (elective)
12 (7 inch) corn tortillas, cut into 1-inch pieces
1/4 cup vegetable oil
1 half of tablespoons all-purpose flour
3 (8 ounce) cans tomato sauce
1 (7.75 ounce) can Mexican style warm tomato sauce (along with El Pato Salsa de Chile Fresco®)
1 cup water
1 half of teaspoons unsweetened cocoa powder
1 teaspoon white sugar
1 tablespoon white vinegar
1 tablespoon dried oregano
1 tablespoon taco seasoning mix (optionally available)
1 (four ounce) can diced inexperienced chiles, drained
three/4 cup crumbled cotija or feta cheese

Instructions :

Prep : 25M	Cook : 8M	Ready in : 1H

Put chopped onion and sliced olives in separate small bowls and combine every with 1/4 cup of vinegar. Set apart to marinate. Meanwhile, warmth the vegetable oil in a skillet over medium warmness. Stir within the chorizo, breaking it apart into crumbles because it cooks, approximately 10 mins. Remove the chorizo from the skillet and set aside.
Heat 1/4 cup of oil in the skillet and add the tortilla portions, cooking and stirring over medium-low warmth till simply beginning to get crisp and golden at the rims, approximately 10 mins. Remove skillet from warmness and drain the tortillas; pour 1 tablespoon of the oil into a saucepan.
Heat the saucepan over medium-low warmth until hot but no longer smoking. Add the flour, and cook and stir until smooth, approximately 1 minute. Pour inside the tomato sauces, water, browned chorizo, cocoa powder, sugar, 1 tablespoon of vinegar, oregano, and taco seasoning. Simmer the sauce approximately 5 minutes to combo the flavors. Stir in diced chiles and tortillas. Simmer about 10 minutes more, stirring now and again, until tortillas have softened and the combination is thick.
Drain the onion and olives. Spoon a layer of tortilla mixture flippantly into a 2 quart baking dish or serving dish, and observe with a layer of about 2 tablespoons marinated onion, then a layer of two tablespoons olives, observed via a layer of one/4 cup Parmesan cheese. Repeat layers two times greater. Serve hot.

Notes :

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