Especials del Sudoeste
Southwest Specialties

Chilaquiles
Tortilla Casserole

1 recipe Basic Red Chile Sauce*
Shortening
6 Corn Tortillas*
1/2 pound Monterey Jack cheese, cubed
1/4 cup shortening
1/2 cup chopped onion
3/4 cup sliced Mexican chorizos

Heat 1/2 inch of shortening 
in a heavy pan 
at medium-high heat.
Quickly dip each tortilla 
into the shortening
to soften. 
Drain on absorbent towels. 
Set aside.
Heat 1/4 cup shortening 
in a medium-sized skillet. 
Add onion to the shortening 
and sauté at medium heat. 
Drain.
Add chile sauce, cheese, 
chorizos, and tortillas to
sautéed onion. 
Cook mixture at low heat 
until cheese 
is melted and tortillas 
are tender.

* See recipe for 
Corn Tortillas 
and 
Basic Red Chile Sauce.