Tortilla Pie with Chorizo Recipe
This is a popular Mexican breakfast dish, known as Chilaquiles. The fried strips stay crisp in the tomatillo, cream and cheese sauce.
Ingredients
- Pork Layer:
- 2 Tbsp. Vegetable Oil
- 1 1/4 Lbs. Pork, Minced or Ground
- 3 Cloves Garlic, Minced
- 2 Tsp. Dried Oregano
- 1 Tsp. Ground Cinnamon
- 1/2 Tsp. Ground Clove
- 1/2 Tsp. Ground Black Pepper
- 2 Tbsp. Dry Sherry
- 1 Tsp. Caster Sugar
- 1 Tsp. Salt
- 3 Cups Monterey Jack or Cheddar Cheese, Shredded
- 1/2 Pint Crème Fraîche
- Tortillas Strips:
- 12 Corn Tortillas, Freshly Made or Day Old
- Vegetable Oil, For Frying
- Tomatillo Sauce:
- 16 Oz. Canned Tomatillos, Drained or 2 Cups Fresh, Chopped
- 4 Tbsp. Water
- 2 Small Serrano Chillies, Seeded and Chopped
- 2 Cloves Garlic, Chopped
- 1 Small Bunch Fresh Cilantro, Snipped
- 1/2 Cup Sour Cream
Directions
1.
Preheat the oven to 350°F. Heat oil in a large saucepan. Add the minced pork and minced garlic. Stir over a moderate heat until the meat has browned, then stir in the oregano, cinnamon, cloves and black pepper. Cook for 3 - 4 minutes more, stirring all the time, then add the sherry, sugar and salt. Stir and cook 3 - 4 minutes or until all the flavors are blended, then remove the pan from heat.
2.
Cut the tortillas into 3/4-Inch wide strips. Pour oil into a frying pan to a depth of 3/4-Inches and heat to 375°F. Fry the tortilla strips in batches until crisp and golden brown all over.
3.
Spread half the minced pork mixture in a baking dish. Top with half the tortilla strips and shredded cheese, then add dollops of crème fraîche. Repeat the layers.
4.
Bake for 20 - 25 minutes, or until bubbling.
Prepare Tomatillo Sauce:
1.
Place all the ingredients except the sour cream in a food processor or blender. Reserve a little cilantro for garnish. Process until smooth. Scrape into a saucepan, bring to boil, then lower heat and simmer for 5 minutes.
2.
Stir the soured cream into the sauce, with salt and pepper to taste. Pour the mixture over the layer bake and serve immediately, sprinkle with reserved cilantro.
Tip:
1.
Sometimes I cheat to speed up prep time by purchasing tortilla chips.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 345g | |
| Recipe makes 6 servings | |
| Calories 733 | |
| Calories from Fat 376 | 51% |
| Total Fat 43.07g | 54% |
| Saturated Fat 24.71g | 99% |
| Trans Fat 0.12g | |
| Cholesterol 109mg | 36% |
| Sodium 827mg | 34% |
| Potassium 740mg | 21% |
| Total Carbs 50.82g | 14% |
| Dietary Fiber 4.5g | 15% |
| Sugars 30.15g | 20% |
| Protein 36.33g | 58% |
