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How to Make Jollyrogers' Chilaquiles - A Step-by-Step Guide

Welcome to the world of Jollyrogers Chilaquiles! This classic Mexican dish is a flavorful and satisfying way to start your day or enjoy as a hearty meal any time of day. Whether you're a seasoned chef or a novice in the kitchen, this recipe is sure to impress with its bold flavors and simple preparation. So grab your apron and get ready to embark on a culinary adventure with Jollyrogers Chilaquiles!

Chilaquiles are a traditional Mexican dish made with crispy tortilla chips, smothered ...

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Ingredients

  • 1 onion, chopped
  • 1 (6 ounce) can sliced black olives
  • ½ cup white vinegar, divided
  • 1 tablespoon vegetable oil (Optional)
  • ½ pound chorizo or bulk spicy pork sausage (Optional)
  • 12 (7 inch) corn tortillas, cut into 1-inch pieces
  • ¼ cup vegetable oil (Optional)
  • 1 ½ tablespoons all-purpose flour
  • 3 (8 ounce) cans tomato sauce
  • 1 (7.75 ounce) can Mexican style hot tomato sauce (such as El Pato Salsa de Chile Fresco®)
  • 1 cup water
  • 1 ½ teaspoons unsweetened cocoa powder
  • 1 teaspoon white sugar
  • 1 tablespoon white vinegar
  • 1 tablespoon dried oregano
  • 1 tablespoon taco seasoning mix (Optional)
  • 1 (4 ounce) can diced green chiles, drained
  • ¾ cup crumbled cotija or feta cheese

Information

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr
  • Servings: 8
  • Yield: 8 servings

  • Put chopped onion and sliced olives in separate small bowls and combine each with 1/4 cup of vinegar. Set aside to marinate. Meanwhile, heat the vegetable oil in a skillet over medium heat. Stir in the chorizo, breaking it apart into crumbles as it cooks, about 10 minutes. Remove the chorizo from the skillet and set aside.
  • Heat 1/4 cup of oil in the skillet and add the tortilla pieces, cooking and stirring over medium-low heat until just beginning to get crisp and golden at the edges, about 10 minutes. Remove skillet from heat and drain the tortillas; pour 1 tablespoon of the oil into a saucepan.
  • Heat the saucepan over medium-low heat until hot but not smoking. Add the flour, and cook and stir until smooth, about 1 minute. Pour in the regular and hot tomato sauces, water, browned chorizo, cocoa powder, sugar, 1 tablespoon of vinegar, oregano, and taco seasoning. Simmer the sauce about 5 minutes to blend the flavors. Stir in diced chiles and tortillas. Simmer about 10 minutes more, stirring occasionally, until tortillas have softened and the mixture is thick.
  • Drain the onion and olives. Spoon a layer of tortilla mixture evenly into a 2 quart baking dish or serving dish, and follow with a layer of about 2 tablespoons marinated onion, then a layer of 2 tablespoons olives, followed by a layer of 1/4 cup cheese. Repeat layers twice more. Serve hot.

    • Nutrition

    414 cal.

    • Total Fat: 27g
    • Saturated Fat: 8g
    • Cholesterol: 38mg
    • Sodium: 1514mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 5g
    • Total Sugars: 6g
    • Protein: 14g
    • Vitamin C: 17mg
    • Calcium: 165mg
    • Iron: 3mg
    • Potassium: 545mg

    Categories

    Traditional recipes
    Spicy recipes
    Vegetarian recipes
    Breakfast recipes
    Mexican recipes