Ingredients
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1 onion, chopped
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1 (6 ounce) can sliced black olives
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½ cup white vinegar, divided
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1 tablespoon vegetable oil (Optional)
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½ pound chorizo or bulk spicy pork sausage (Optional)
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12 (7 inch) corn tortillas, cut into 1-inch pieces
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¼ cup vegetable oil (Optional)
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1 ½ tablespoons all-purpose flour
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3 (8 ounce) cans tomato sauce
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1 (7.75 ounce) can Mexican style hot tomato sauce (such as El Pato Salsa de Chile Fresco®)
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1 cup water
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1 ½ teaspoons unsweetened cocoa powder
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1 teaspoon white sugar
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1 tablespoon white vinegar
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1 tablespoon dried oregano
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1 tablespoon taco seasoning mix (Optional)
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1 (4 ounce) can diced green chiles, drained
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¾ cup crumbled cotija or feta cheese
Directions
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Put chopped onion and sliced olives in separate small bowls and combine each with 1/4 cup of vinegar. Set aside to marinate. Meanwhile, heat the vegetable oil in a skillet over medium heat. Stir in the chorizo, breaking it apart into crumbles as it cooks, about 10 minutes. Remove the chorizo from the skillet and set aside.
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Heat 1/4 cup of oil in the skillet and add the tortilla pieces, cooking and stirring over medium-low heat until just beginning to get crisp and golden at the edges, about 10 minutes. Remove skillet from heat and drain the tortillas; pour 1 tablespoon of the oil into a saucepan.
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Heat the saucepan over medium-low heat until hot but not smoking. Add the flour, and cook and stir until smooth, about 1 minute. Pour in the regular and hot tomato sauces, water, browned chorizo, cocoa powder, sugar, 1 tablespoon of vinegar, oregano, and taco seasoning. Simmer the sauce about 5 minutes to blend the flavors. Stir in diced chiles and tortillas. Simmer about 10 minutes more, stirring occasionally, until tortillas have softened and the mixture is thick.
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Drain the onion and olives. Spoon a layer of tortilla mixture evenly into a 2 quart baking dish or serving dish, and follow with a layer of about 2 tablespoons marinated onion, then a layer of 2 tablespoons olives, followed by a layer of 1/4 cup cheese. Repeat layers twice more. Serve hot.
Nutrition Facts (per serving)
414 | Calories |
27g | Fat |
32g | Carbs |
14g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 414 | |
% Daily Value * | |
Total Fat 27g | 34% |
Saturated Fat 8g | 42% |
Cholesterol 38mg | 13% |
Sodium 1514mg | 66% |
Total Carbohydrate 32g | 11% |
Dietary Fiber 5g | 19% |
Total Sugars 6g | |
Protein 14g | 27% |
Vitamin C 17mg | 19% |
Calcium 165mg | 13% |
Iron 3mg | 17% |
Potassium 545mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.