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