I've been wanting to try some homemade chilaquiles lately. I had a little kalua pig left in the freezer and thought that would make a great meat for the dish, so I looked up some recipes on line to get a general idea, then threw together my own version. Measurements are approximate since I was just throwing things in without measuring. The smokiness and saltiness of the kalua pig was excellent in this dish.
Pork Chilaquiles
6 servings
16 corn tortillas, ripped into strips
A few tablespoons of oil for frying
App. 3 cups pork roast, shredded
1 c. sour cream
1/2 to 1 c. mild green taco sauce
2 c. shredded Jack cheese
Preheat oven to 400 degrees. Cook strips of tortillas in oil until softened. Drain on paper towels and sprinkle with salt. Mix sour cream and taco sauce together.
In 8x11.5-inch baking dish, layer 2/3 of the tortilla strips, followed by pork, sour cream mixture and Jack cheese. Top with remaining tortilla strips. Bake for 15 to 20 minutes, until cheese is melted and bubbly and the tortilla strips are beginning to brown.
You can easily decrease this to fill an 8x8 dish or add a little more for a 9x13 dish. It was a big hit with the whole family, and it's nice to find something that kids will eat without complaining!
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