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FareShare Gazette -- November 2012 Recipes

FareShare Gazette -- November 2012 Recipes is built on Vegetable Oil, Cider Vinegar Divided, Mexican Chorizo Or Bulk Pork Sausage, All Purpose Flour, and Tomato Sauce. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tbsp
• 3/8 cup
• 1/4 lb
• 1 tbsp
• 4 tsp
• 16 oz
• 3/4 cup
• 1/2 tsp
• 1 tbsp
• 5/8 cup

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method 6 corn tortillas -- cut into 1-inch pieces

2. 2

   2 teaspoons taco seasoning mix -- optional

3. 3

   Put tortilla pieces in bowl and drizzle olive oil over.

4. 4

   Using hands, toss the tortilla pieces until lightly coasted with oil.

5. 5

   Place on lined baking sheet and bake about 10 minutes or until browned and crisp.

6. 6

   Set aside.

7. 7

   Put chopped onion and sliced olives in separate small bowls and combine each with 3 tbsp of vinegar. Set aside to marinate.

8. 8

   Meanwhile, stir the chorizo in a skillet over medium heat, breaking it apart into crumbles as it cooks, about 10 minutes.

9. 9

   Remove the chorizo from the skillet and set aside.

10. 10

    Reduce heat to medium low.

11. 11

    Add oil to pan then add the flour, cook and stir until smooth, about 1 minute.

12. 12

    Pour in the tomato sauce, salsa, water, cocoa powder, sugar, 1 tablespoon vinegar, oregano and taco seasoning.

13. 13

    Simmer the sauce about 5 minutes to blend the flavors.

14. 14

    Stir in diced chiles and tortilla chips.

15. 15

    Simmer about 10 minutes more, stirring occasionally, until tortillas have softened and the mixture is thick.

16. 16

    Serve the chilaquiles in bowls with the onions, olives and cheese sprinkled on top.