Pork Tortilla Casserole Chilaquiles De Puerco Recipes

Steps:

• Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase heat to medium-high and cook, stirring constantly, until water evaporates. Continue cooking until the pork browns in its rendered fat, 15 to 20 minutes.
• Meanwhile, cut tops off the dried chiles and remove seeds. Heat chiles in a large skillet over low heat until they start to soften. Do not toast. Place chiles in a bowl of hot water and soak for 20 minutes.
• Remove pork and set aside. Do not wash, wipe out, or clean the Dutch oven.
• Transfer chiles to a blender, reserving soaking water. Add cilantro, chicken bouillon, peppercorns, garlic, cinnamon stick, Mexican oregano, thyme, cumin seeds, bay leaves, and cloves. Pour in 1 cup soaking water and blend until smooth. Add 1 more cup soaking water, season with salt, and blend until completely smooth.
• Melt lard in the Dutch oven. Carefully add blended chile mixture and scrape up all browned bits. Bring to a boil and add pork. Reduce heat and cover partially, leaving about 1 inch open. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.

Steps:

• Set a cast iron Dutch oven over hot coals. Heat butter until melted. Add onion; cook, stirring often, until soft and deeply browned in parts, 5 to 7 minutes.
• Pour salsa and chicken stock into the Dutch oven; bring to a boil. Layer in 1/2 of the chips, Cheddar cheese, and pulled pork. Repeat with the remaining chips, Cheddar cheese, and pulled pork (see Cook's Note for recipe link). Cover and cook until cheese is melted, about 5 minutes.

Steps:

• In a medium sauce pan boil the water, add the tomatillos and serrano chiles and let them cook for about 8 minutes. In a blender puree the tomatillos, chiles, garlic, and onions using enough of the tomatillo water to make a sauce consistency. Strain.
• Cut the tortillas in half and then in quarters making 8 triangles from each one. In a medium-size skillet heat the oil, fry the tortillas until crisp and remove from heat.
• In a medium-size skillet saute the chicken breast until done and then slice into 1-inch strips.
• In a medium sauce pan bring the tomatillo salsa to a boil, taste for salt, and season if necessary, add the crispy tortillas and let simmer for about 4 minutes or until the tortillas get soft.
• In a 8 by 8 inch baking dish, place some of the chilaquiles with sauce, add some of the chicken strips, cover with more tortillas then top with the grated cheese. Bake in a preheated 400 degree F. oven until the cheese melts, garnish with the cream, chopped onion, and avocado slices.

Steps:

• Stale tortillas are best for this recipe, in any case when you have cut the tortillas intp strips spread them on a wire rack and leave for a couple of hours Combine pork, 1 onion& salt in a saucepan, cover with water, bring to a boil and turn the heat down, continue simmering, covered for about 1 1/2 hours or until the meat is very tender Pour the veggie oil into a pan and heat it to 375F and fry the tortilla strips until crisp-you may have to add a little oil but wait until it is hot before continuing, place the fried strips on paper towels to drain Heat 2 tbsp oil in a skillet and add the remaining onion, saute until soft 4 minutes Add the chilies, garlic& cumin, saute 1 minute.
• Stir in the undrained, chopped tomatillos, bring to a boil and simmer covered 15 minutes Add creamo, cook uncovered over medium heat stirring frequently until the mixture has reduced to 2 2/3 cups about 12 minutes, stir in the cilantro Heat oven to 375 degrees F.
• Mix cheeses in a small bowl.
• Shred the pork (use 2 forks).
• Spread half of the tortilla strips on the bottom of a shallow 2 1/2 quart, greased baking dish, add layer of pork, cream mixture and cheese, in that order and then repeat the layers Bake until hot through and golden on top appx 30 minutes.
• Garnish with tomatoe slices and sour cream.

Steps:

• Preheat oven to 350°F.
• In a large bowl stir together sour cream, chilies, green onions, garlic, paprika, cumin and salt.
• Cut or tear chicken into bite sized pieces.
• Cut peppers into large strips.
• Cut coriander or parsley leaves coarsely (you should have about 3 cups).
• Stir peppers and 1 cup each of coriander and cheese into sour cream mixture.
• Spray 9 x 13 inch pan with cooking spray.
• Completely cover bottom of pan with a single layer of tortillas, do not overlap, use scissors to cut them to fit.
• Spread 1/3 of sour cream mixture on tortillas.
• Spoon 1 cup of salsa evenly on top. do not mix as the colours look nicer if they remain separate.
• Repeat layering, cutting tortillas and not overlapping.
• For final layer use two tortillas only, and fill in spaces if you have cut bits left.(does not have to be completely covered).
• Spread with remaining sour cream mixture.
• Sprinkle with 1/2 cup coriander (or parsley).
• Then sprinkle with 1 cup cheese.
• Bake at 350°F covered for 25 minutes.
• Remove cover and bake until bubbly and cheese is melted (15 to 20 minutes).
• Sprinkle with remaining coriander (or parsley).
• Let stand 10 minutes before serving.