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Showing posts from January, 2012

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 m