Jollyrogers' Chilaquiles
Jollyrogers' Chilaquiles is a vegetarian recipe with 8 servings. One portion of this dish contains around 7g of protein, 15g of fat, and a total of 280 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive side dish. From preparation to the plate, this recipe takes approximately 1 hour. A mixture of water, vegetable oil, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
Instructions
Put chopped onion and sliced olives in separate small bowls and combine each with 1/4 cup of vinegar. Set aside to marinate. Meanwhile, heat the vegetable oil in a skillet over medium heat. Stir in the chorizo, breaking it apart into crumbles as it cooks, about 10 minutes.
Remove the chorizo from the skillet and set aside.
Heat 1/4 cup of oil in the skillet and add the tortilla pieces, cooking and stirring over medium-low heat until just beginning to get crisp and golden at the edges, about 10 minutes.
Remove skillet from heat and drain the tortillas; pour 1 tablespoon of the oil into a saucepan.
Heat the saucepan over medium-low heat until hot but not smoking.
Add the flour, and cook and stir until smooth, about 1 minute.
Pour in the two tomato sauces, water, browned chorizo, cocoa powder, sugar, 1 tablespoon of vinegar, oregano, and taco seasoning. Simmer the sauce about 5 minutes to blend the flavors. Stir in diced chiles and tortillas. Simmer about 10 minutes more, stirring occasionally, until tortillas have softened and the mixture is thick.
Drain the onion and olives. Spoon a layer of tortilla mixture evenly into a 2 quart baking dish or serving dish, and follow with a layer of about 2 tablespoons marinated onion, then a layer of 2 tablespoons olives, followed by a layer of 1/4 cup Parmesan cheese. Repeat layers twice more.