Pork and Tortilla Casserole
Pork and Tortilla Casserole
Chilaquiles con PuercoCorn tortillas are no longer considered fresh by Mexican standards after about 1 day, but they are never wasted. Chilaquiles is a perfect example of how leftover tortillas are used to make something rustic and wonderful. Serve with guacamole and a green salad. If tortillas are fresh, spread out on a flat surface about 30 minutes to dry a bit before using.
Equipment
Ingrediënten
Makes 4 servings
- Oil for frying
- 6 corn tortillas each cut into 8 wedges
- 1 medium onion chopped
- 2 medium garlic cloves chopped
- ¾ pound boneless pork cut into bite-size pieces
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon ground cumin
- 1 bay leaf
- 1¼ cups canned fat-free reduced-sodium chicken broth
- 2 medium tomatoes cored
- 2 guajillo chiles cut open and seeded
- 12 to 14 fresh epazote leaves or 1 tablespoon dried epazote
- 2 to 3 tablespoons chopped fresh cilantro
Instructies
- In a skillet, heat oil to a depth of 1 inch, and fry the tortilla wedges until crisp and light brown.
- Drain on paper towels.
- Reserve.
- In a 3-quart saucepan heat 2 tablespoons of the oil from frying the tortillas over medium heat, and cook the onion and garlic, stirring frequently, until lightly browned, 5 to 6 minutes.
- Add the pork, cumin, and bay leaf.
- Cook, stirring, until the meat is no longer pink, about 6 minutes.
- Add the chicken broth, and bring to a boil; then reduce the heat to low, cover and simmer until the pork is tender, about 25 minutes.
- Meanwhile, preheat the oven to 400°.
- Put the tomatoes in a small foil-lined baking dish and roast until soft and wrinkled, about 20 minutes.
- Reserve.
- In a small nonstick skillet, over medium heat, toast the chiles, turning and pressing them flat onto the pan with a spatula until they are aromatic and a bit of orange color appears on the skin, 35 to 40 seconds.
- (Do not burn them.
- ) Break the chiles into pieces and put in a blender with the roasted tomatoes, epazote, and ¼ cup of water.
- Blend as smooth as possible.
- Pour through a fine-mesh strainer into the pan with the pork.
- Discard the debris from the strainer.
- Add the toasted tortilla wedges to the pork, and stir gently to mix everything together.
- Reheat over medium heat, scraping the bottom of the pan frequently to prevent scorching the dish.
- Spoon the chilaquiles onto 4 serving plates.
- Sprinkle with cilantro.
- Serve at once.
