Chilaquiles
Perfect way to use corn tortillas which were heated up at a previous meal and were not eaten and which dried up a bit.
Chilaquiles
Lard
18 corn tortillas, a day old and cut into strips
1 can Mexican tomatillos
1 small white onion, chopped
3 serrano chiles
1 sprig of epazote
3 sprigs of fresh cilantro
1 cup grated cheese, Monterey Jack or cheddar
½ cup meat stock (or use canned broth)
salt
freshly ground pepper
Heat 2 to 3 tablespoons of lard in a skillet and fry the tortillas, a few strips at a time, on both sides without browning. Drain on paper towels. Add more lard as it is needed while frying the tortillas.
Drain the tomatoes, reserving their liquid. Place the tomatoes, with a little of the reserved liquid, the onion, the chiles, epazote and cilantro in the electric blender and blend until smooth. It may be necessary to puree it bit by bit. Cook the puree in the fat remaining in the skillet (adding, if necessary, a bit more lard) for 2 to 3 minutes, stirring constantly. Take the skillet off the heat, and stir in the remainder of the reserved tomato liquid. Taste for seasoning, add salt and pepper to taste.
Grease an earthenware casserole dish; add a layer of the tomato sauce, followed by a layer of the tortilla strips and a sprinkling of cheese. Continue making layers until you have used all the ingredients, finishing off with a layer of tortillas. Pour any remaining sauce along with the meat broth over the top and sprinkle with the remaining cheese. Bake in a preheated oven 350 F oven for about 30 minutes or until the cheese is melted and the casserole is heated through.
Serves 6
