Jollyrogers' Chilaquiles

Recipe View 15 mins Marinate the onion and olives: In separate small bowls, combine the chopped onion and sliced olives with 1/4 cup of white vinegar each. Set aside to marinate for at least 15 minutes. (Prep time: 15 minutes)

Recipe View 10 mins Cook the chorizo: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chorizo (or plant-based substitute), breaking it apart with a spoon, and cook until browned and cooked through. Remove from the skillet and set aside. (Cook time: 10 minutes)

Recipe View 10 mins Fry the tortillas: Add 1/4 cup of vegetable oil to the same skillet and heat over medium-low heat. Add the tortilla pieces and cook, stirring occasionally, until they are lightly crisp and golden brown around the edges. Remove from the skillet and drain on paper towels, reserving 1 tablespoon of the oil in the skillet. (Cook time: 10 minutes)

Recipe View 15 mins Make the sauce: Heat the reserved tablespoon of oil in the skillet over medium-low heat. Whisk in the flour and cook, stirring constantly, until smooth. Gradually pour in the tomato sauce and hot tomato sauce, whisking to combine. Add the water, cooked chorizo, cocoa powder, sugar, 1 tablespoon of vinegar, oregano, and taco seasoning. Simmer the sauce for about 5 minutes, stirring occasionally, to allow the flavors to meld. Stir in the diced green chiles and fried tortillas. Continue to simmer for another 10 minutes, or until the tortillas have softened and the sauce has thickened, stirring occasionally. (Cook time: 15 minutes)

Recipe View 5 mins Assemble and serve: Drain the marinated onion and olives. Spoon a layer of the tortilla mixture into a 2-quart baking dish or serving dish. Top with a layer of about 2 tablespoons of the marinated onion, followed by 2 tablespoons of olives, and then 1/4 cup of crumbled cheese. Repeat the layers twice more, or until all the ingredients are used. Serve hot and enjoy! (Assembly time: 5 minutes)