Jollyrogers' Chilaquiles
"This is a Mexican casserole that my Grandpa used to make every Thanksgiving and Christmas. The smell alone makes me feel like I am six years old and waiting for dinner to start. This recipe has been handed down from my Grandpa to my dad to me. The original recipe did not call for teaspoons or tablespoons, but with ounces and pounds. It can be made with or without chorizo. I prefer it with soy-based meatless chorizo substitute, which also makes it a good dish for vegetarians."
Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
| Taco | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 onion, chopped
- 1 (6 ounce) can sliced black olives
- 1/2 cup white vinegar, divided
- 1 tablespoon vegetable oil (optional)
- 1/2 pound chorizo or bulk spicy pork sausage (optional)
- 12 (7 inch) corn tortillas, cut into 1-inch pieces
- 1/4 cup vegetable oil
- 1 1/2 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 1/2 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
- 3/4 cup crumbled cotija or feta cheese