Chilaquiles

Rose may be gone to L.A. but the cooking she did during her months at home lingers on with us, making memories bright and mouths water.

Here's a delicious one that actually would be a good make-ahead recipe for Super Bowl Sunday, now that I think of it.

CHILAQUILES
Adapted from “Tortilla Pie with Chorizo” in Mexican (page 140)

Vegetable Oil
1 1/4 lb ground pork
3 cloves garlic, minced
2 tsp dried oregano
1 tsp chili powder
1/2 tsp ground cloves
1/2 tsp ground black pepper
2 tbsp dry sherry
1 tsp sugar
1 tsp salt
12 corn tortillas
3 cups Monterey Jack, grated
1 1/4 cups creme fraiche
2 cups tomatillos
4 tbsp stock or water
2 fresh serrano chiles, seeded and roughly chopped
2 cloves garlic
Small bunch of cilantro
1/2 cup sour cream

Preheat the oven to 350 degrees Fahrenheit. Heat the oil in a large saucepan. Add the pork and garlic. Stir over medium heat until the meat has browned, then stir in the oregano, chili powder, cloves, and pepper. Cook for 3-4 more minutes, stirring constantly, then add the sherry, sugar, and salt. Stir for 3-4 minutes, until all the flavors are blended, then remove the pan from heat.

Cut the tortillas into 3/4 inch strips. Pour oil into a frying pan to a depth of 3/4 inch and heat to 375 degrees Fahrenheit. Fry the tortilla strips in batches until crisp and golden brown all over.

Spread half the pork mixture in a baking dish. Top with half the tortilla strips and grated cheese, then add dollops of creme fraiche. Repeat the layers. Bake for 20-25 minutes or until bubbling.

To make the tomatillo sauce, put tomatillos, stock or water, serrano chiles, garlic, and cilantro in a food processor or blender. Reserve a little cilantro for sprinkling. Process until smooth. Scrape into a saucepan, bring to a boil, then lower the heat and simmer for 5 minutes.

Stir the sour cream into the sauce, with salt and pepper to taste. Pour the mixture on top and serve immediately, sprinkled with cilantro.

Variation: Substitute cinnamon for chili powder.