Pork & Mushroom Chilaquiles with Winter Squash, Red Chile Salsa & Papaya Relish
Description
Courtesy of Terry Conlan, Lake Austin Spa ResortIngredients
12 corn tortillas
1 lb. pork tenderloin, trimmed, cut into 2" lengths
3 c. onion, divided ½ cup, 2 ½ cups
4 cloves garlic, minced, divided 1 clove, 3 cloves
1 t. salt
4 ancho chiles
1 T. olive oil, divided 2 T, 1 T
4 tomatoes, peeled, chopped
¼ c. raisins
2 c. butternut squash, peeled, cubed
1 T. cider vinegar
2 t. sugar
¼ t. ground cinnamon
Pinch of ground clove
1 c. mushrooms, sliced
2 oz. shredded Chihuahua or low fat white cheddar cheese
The Papaya Relish
2 c. papaya, cubed
1 Serrano chile, minced
¼ c. red onion, diced
2 T. red bell pepper, diced
2 T. cilantro, chopped
1 t. sugar
Juice of 1 lime
Methods/steps
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.
The Papaya Relish
Combine all ingredients, and then chill.
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