A new twist on chilaquiles, made with smoked pork and fresh tomatillo sauce. Often considered a breakfast dish, this version works for lunch or dinner as well.
6 corn tortillas
2 cups smoked pork, shredded
1 cup tomatillo sauce (recipe follows)
1 cup cheese (Queso
1 cup sour cream
¼ cup chopped cilantro
ground cayenne pepper for garnish and flavor
- Preheat oven to 350 degrees.
- Prepare tomatillo sauce.
- Shred cheeses and set aside.
- Chop cilantro and set aside.
- Break eggs into bowl and scramble well.
- Cut tortillas into short strips, ½” wide or so. Fry in hot oil until crisp – do not allow to burn. Drain on paper towels and set aside. Cut the pieces about this big:
Layer fried tortilla strips in bottom of greased 9x9 casserole pan. Layer shredded pork over tortillas, like this:
Cover and bake for 20 minutes to melt cheese and heat thoroughly.
Remove from oven, spread sour cream over top of casserole. Sprinkle top with chopped cilantro, lightly dust with cayenne pepper.
Cut down the middle, cut each half into thirds and serve. Serves six.
3/4 lb tomatillos
1 jalapeno pepper, diced
4 garlic cloves
½ onion, chopped fine
2 oz. heavy cream
1/4 cup fresh cilantro, minced
Salt and pepper to taste
Remove tomatillo husks. Place tomatillos in saucepan with water to cover halfway. Add garlic and jalapeno. Boil until tomatillos are soft, about 10 minutes. Drain. Transfer tomatillos, jalapeno and garlic to blender, add cilantro and cream. Blend to puree.
Taste sauce for salt and pepper, adjust as desired. Set aside to cool.