Chilaquiles are a traditional Mexican dish, so Chef Bruce has put his own spin on them, and is featuring local vegetables that you can find in late summer/early fall in this version of them. There are several steps to this dish, so give yourself plenty of time to prepare it. We promise, it will be worth it in the end!
SUMMER VEGETABLE CHILAQUILE WITH CHORIZO
PART 1: TOMATO CASERA SAUCE
6-8 tomatoes, depending on size (6 large or 8 medium)
1/2 white onion
4 cloves garlic
Handful chopped fresh herbs (fennel, sage, oregano, thyme – not rosemary!)
1 bell pepper
Salt to taste
3 cups water
1 oz canola oil
1 tbsp chopped garlic
Cut tomatoes into large chunks.
Chop onion into large chunks.
Cut bell pepper in half and leave seeds and inside parts.
Put all vegetables & herbs into a large pot and cover with water.
Boil on medium heat with a lid on for 30-45 minutes.
Once the sauce is cooked, let liquid cool for 10-15 minutes.
Blend the cooled liquid (with the same cooking water) until it’s a puree.
In another large pot, put canola oil and chopped garlic.
Let garlic brown in the oil.
Add the blended tomato sauce to the browned garlic and reduce on low heat for about 20 minutes.
Add salt to taste at the end.
PART 2: TORTILLAS
2 cups Maseca masa
1 pinch salt
1/2 cup flour (or rice flour to be gluten-free)
2 cups water
1 tbsp Canola oil
Mix masa, salt, flour & 1/2 the water in a bowl.
Once this is fully mixed together, add the rest of the water.
Make small round balls of the dough.
Use tortilla press with plastic in between dough and press to flatten the balls into disks.
Use a griddle or non-stick pan to cook tortillas on medium heat.
Brush pan first with oil and then cook tortillas until tender on both sides (about 30 seconds on either side).
Cut cooked tortillas into quarters and side aside. (cover with a towel)
PART 3: VEGETABLES
1 large squash
1 large eggplant
1/4 lb green beans
1 quart cherry tomatoes
Cut squash into cubes
Slice eggplant thin
Cut ends off green beans and cut into 1 inch pieces
Cut cherry tomatoes into halves
Steam the squash and green beans and set aside
Grill eggplant and set aside
PART 4: MAKING THE CHILAQUILE
8 oz chorizo
Tomato casera sauce
1 cup queso fresco, crumbled
1 cup sour cream
1/4 cup chopped cilantro
Olive oil to drizzle on top
Sauté the chorizo until it’s half-cooked.
Add the vegetables to the chorizo and sauté.
Add tomato sauce to sauté pan and cook for just a bit.
Add the cooked tortilla quarters to the chorizo, vegetables and sauce.
Let this whole mixture cook until the sauce starts to bubble.
Pour the cooked mixture into a serving dish.
Sprinkle cheese all over the top, drizzle with sour cream, sprinkle the cilantro around the dish and drizzle with olive oil.