Meatball and Tortilla Casserole
Chilaquiles con AlbondigasDuring a cooking class in Puerto Vallarta I presented this dish to my tour group. It's a great crowd-pleaser. The recipe can be doubled and served in a large clay casserole dish or paella pan. It's like pasta made with tortillas. Serve with a tropical fruit salad or fruit salsa as accompaniment. If tortillas are fresh, spread out on a flat surface about 30 minutes to dry out a bit before using.
Ingrediënten
Makes 8 servings
- Basic Red Chile Sauce
- Appetizer Meatballs
- Corn oil or other vegetable Oilfor frying
- 12 corn tortillas cut into 1⁄2-inch-wide strips
- 2 medium white onions cut into half rings
- ½ teaspoon salt or to taste
- 1 cup grated Monterey Jack or cheddar cheese
- Chopped fresh cilantro for garnish
Instructies
- Prepare the red chile sauce.
- Prepare the meatballs and keep them warm in the cooking broth.
- Pour oil to a depth of about 1 inch in a medium skillet and heat until it shimmers.
- Fry the tortilla strips, in batches, until golden.
- Drain on paper towels.
- In a large wide saucepan, heat 2 tablespoons of the oil from the skillet over medium heat and fry the onions until they start to brown, 4 to 5 minutes.
- Add the prepared red chile sauce and ½ cup of the cooking broth from the meatballs.
- Break the fried tortilla strips in half and add to the sauce mixture.
- Stir to combine and heat through.
- If the tortillas are still dry, stir in some additional liquid.
- Mix in the cheese to just combine, and transfer the contents to a clay casserole dish or other attractive serving dish.
- Arrange the heated meatballs around the outside edge of the dish.
- Sprinkle with cilantro.
- (The chilaquiles can be kept warm in a 200° oven about 20 minutes, for the best texture, after that they become soggy.
- )
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