Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links


FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- November 2012 - R's


FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

Red Chile Chilaquiles

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index



FareShare Chat Recipes.
FareShare Gazette Recipes.

Back to Recipe List

* Exported from MasterCook *

Red Chile Chilaquiles

Recipe By : Sue Prescott
Serving Size : 4 Preparation Time :0:00
Categories : Volume 15-11 Nov 2012

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 corn tortillas -- cut into 1-inch pieces
1 tablespoon vegetable oil
1 small onion -- chopped
4 ounces pitted black olives -- sliced; 2/3 of a can
3/8 cups cider vinegar -- divided
1/4 pound Mexican chorizo -- or bulk pork sausage; optional
1 tablespoon vegetable oil
4 teaspoon all purpose flour
16 ounces tomato sauce -- 2 cans
6 ounces salsa
3/4 cups water
1 1/2 teaspoons unsweetened cocoa
1/2 teaspoon sugar -- or to taste
1 tablespoon cider vinegar
2 1/2 teaspoons Mexican oregano
2 teaspoons taco seasoning mix -- optional
4 ounces canned chopped green chiles -- drained; one can
5/8 cups Cotija Cheese -- 1/2 cup plus 2 tablespoons
or use grated parmesan

Preheat oven to 400F. Line baking sheet with parchment.

Put tortilla pieces in bowl and drizzle olive oil over. Using hands, toss
the tortilla pieces until lightly coasted with oil. Place on lined baking
sheet and bake about 10 minutes or until browned and crisp. Set aside.

Put chopped onion and sliced olives in separate small bowls and combine
each with 3 tbsp of vinegar. Set aside to marinate.

Meanwhile, stir the chorizo in a skillet over medium heat, breaking it
apart into crumbles as it cooks, about 10 minutes. Remove the chorizo from
the skillet and set aside. Reduce heat to medium low.

Add oil to pan then add the flour, cook and stir until smooth, about 1
minute. Pour in the tomato sauce, salsa, water, cocoa powder, sugar, 1
tablespoon vinegar, oregano and taco seasoning. Simmer the sauce about 5
minutes to blend the flavors. Stir in diced chiles and tortilla chips.
Simmer about 10 minutes more, stirring occasionally, until tortillas have
softened and the mixture is thick.

Drain the onion and olives.

Serve the chilaquiles in bowls with the onions, olives and cheese sprinkled
on top.

Recipe Notes
I didn't use the olives, but the onions are good on this. And I think it
would still be good without the chorizo; that would make it vegan (if you
used no or vegan cheese).
Adapted from a recipe by JOLLYROGERS,

Contributed to the FareShare Gazette by Sue; 13 November 2012.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 242 Calories; 11g Fat (38.5% calories from 
fat); 5g Protein; 35g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 1214mg 
Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 
0 Other Carbohydrates.

Back to Recipe List

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!