Category:
Main Courses
Seasons:
January, February, March, April, May, June, July, August, September, October, November, December
Courtesy of Terry Conlan, Lake Austin Spa Resort
For 6 Person(s)
The Chilaquiles:
12 corn tortillas
1 pounds pork tenderloin, trimmed, cut into 2
3 cups onion, divided ½ cup, 2 ½ cups
4 cloves garlic, minced, divided 1 clove, 3 cloves
1 teaspoons salt
4 ancho chiles
1 tablespoons olive oil, divided 2 T, 1 T
4 tomatoes, peeled, chopped
1/4 cups raisins
2 cups butternut squash, peeled, cubed
1 tablespoons cider vinegar
2 teaspoons sugar
1/4 teaspoons ground cinnamon
1 pinches ground clove
1 cups mushrooms, sliced
2 ounces shredded Chihuahua or low fat white cheddar cheese
The Papaya Relish:
2 cups papaya, cubed
1 Serrano chile, minced
1/4 cups red onion, diced
2 tablespoons red bell pepper, diced
2 tablespoons cilantro, chopped
1 teaspoons sugar
1 lime, juiced
Pork & Mushroom Chilaquiles with Winter Squash, Red Chile Salsa & Papaya Relish Directions
To make the Chilaquiles, cut the tortillas into ½” wide strips and then stale them on a baking sheet in a low (300°) oven until stiffened.
Simmer the pork with ½ cup onion, 1 clove garlic and the salt in water to cover until tender (30-40 minutes). Cool in the water. Strain the water (reserve) and shred the meat.
Toast the chiles briefly in a dry skillet. Stem and seed the chiles then soak in hot water for 20 minutes to soften. Purée the chiles with the remaining onion and garlic. Sauté this mixture in 2 teaspoons of the olive oil for 2-3 minutes. Purée the tomato with the spices and add to the chile mixture for 2-3 minutes.
Thin with the reserved liquid to sauce consistency.
Sauté the mushrooms in the remaining teaspoon of oil.
In a large bowl combine the tortilla strips, the pork, the chile sauce, raisins, squash, mushrooms and cheese. Transfer to a casserole dish and bake at 350° for 25-30 minutes.
To make the Papaya Relish, combine all ingredients, and then chill.
