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Chilaquiles del Jollyrogers

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PREP TIME
25 min
COOKING TIME
35 min
TOTAL TIME
60 min
SERVINGS
8 servings
Dinner
Chilaquiles del Jollyrogers
Ingredients
  • 1 onion, chopped
  • 1 (6 ounce) can sliced black olives
  • 1/2 cup white vinegar, divided
  • 1 tablespoon vegetable oil
  • 1/2 pound chorizo or bulk spicy pork sausage
  • 12 (7 inch) corn tortillas, cut into 1-inch pieces
  • 1/4 cup vegetable oil
  • 1 1/2 tablespoons all-purpose flour
  • 3 (8 ounce) cans tomato sauce
  • 1 (7.75 ounce) can Mexican style hot tomato sauce (such as El Pato Salsa de Chile Fresco®)
  • 1 cup water
  • 1 1/2 teaspoons unsweetened cocoa powder
  • 1 teaspoon white sugar
  • 1 tablespoon white vinegar
  • 1 tablespoon dried oregano
  • 1 tablespoon taco seasoning mix
  • 1 (4 ounce) can diced green chiles, drained
  • 3/4 cup crumbled cotija or feta cheese
Instructions
1
Prepare the ingredients by placing chopped onions and sliced olives in two small containers. Add 1/4 cup of vinegar to each container, allowing them to marinate separately. Set these aside for the time being.
2
In a separate pan, warm vegetable oil over medium heat. Introduce the chorizo into the pan and break it apart with a spoon as it cooks, taking around 10 minutes to achieve this. Remove the cooked chorizo from the pan and set it aside.
3
In the same pan, heat 1/4 cup of oil over medium-low heat. Introduce tortilla pieces into the pan and cook, stirring constantly, until they begin to turn golden brown at the edges, approximately 10 minutes. Remove the pan from heat and transfer some of the oil to a saucepan.
4
Heat the saucepan over medium-low heat until it reaches a hot but non-smoking state. Add flour to the saucepan and cook, stirring constantly, until it forms a smooth paste, about 1 minute. Introduce regular and hot tomato sauces, water, browned chorizo, cocoa powder, sugar, 1 tablespoon of vinegar, oregano, and taco seasoning into the saucepan. Allow the mixture to simmer for about 5 minutes, allowing the flavors to blend together. Stir in diced chiles and tortillas. Continue to simmer for another 10 minutes, stirring occasionally, until the tortillas have softened and the mixture has thickened.
5
Drain the marinated onions and olives. Spoon a layer of tortilla mixture evenly into a 2 quart baking dish or serving dish, followed by a layer of about 2 tablespoons marinated onions, then a layer of 2 tablespoons olives, and finally a layer of 1/4 cup cheese. Repeat this process two more times. Serve the dish hot