Easy Chiliquiles
This classic Mexican casserole is sure to please those with a spicy cheese palate.
INGREDIENTS | SERVES 6
FOR THE FILLING:
- 2 tablespoons extra-virgin olive oil
- 2 medium white onions, chopped
- 1 clove garlic, minced
- 4 cups fresh, skinned tomatoes, chopped
- Pinch of sea salt
- ¼ cup jalapeños, finely chopped
- ¼ cup fresh cilantro, minced
FOR THE TORTILLAS:
- ½ cup lard
- 1 dozen corn tortillas, cut in fourths
FOR LAYERING:
- 1 cup black beans, cooked
- 2 pounds queso fresco cheese, crumbled
- ½ cup chipotle Cheddar, coarsely grated
- 1 pint sour cream
- A few sprigs of cilantro
Preheat oven to 350°F.
Warm 2 tablespoons olive oil in a large sauté pan over medium-high heat, and then add the onions and sauté until transparent. Add garlic, and cook until aromas are blended, about 3 minutes. Then add tomatoes, salt, jalapeños, and cilantro and sauté until the flavors have combined, about five minutes. Set aside.
Heat lard in heavy skillet. Dip tortilla quarters in the hot lard, remove immediately, and drain on a paper towel. They should be soft.
In a 2-quart baking dish, layer the tortillas, tomato mixture, black beans, and queso fresco until all ingredients are used, finishing with queso fresco. Top with grated chipotle Cheddar, then bake at 350°F for 15 to 20 minutes or until heated through.
Top with sour cream and sprigs of cilantro, and serve.
