Name: Sweet Potato Chilaquiles with Griddled Salsa Roja
Yield: Makes 8 to 10 servings
Ingredients: 2 small onions; 1/4 cup red wine vinegar or fruit vinegar; 1 1/2 cups sour cream; 1/2 cup whole milk; Vegetable oil for frying; 12 Corn Tortillas; 1 1/2 cups vegetable stock, homemade or store-bought; 8 tomatillos, husked, rinsed, and quartered; 2 jalapeño chiles, seeded and chopped; 1 garlic clove, chooped; 1/2 cup chopped fresh cilantro leaves; Salt to taste; 1 tablespoon vegetable shortening or vegetable oil; 1 sweet potato (about 12 ounces), peeled and finely diced; 1/2 cup grated Monterey Jack cheese; 2 poblano chiles, roasted, peeled, seeded, and diced; 1 cupGriddled Tomato-Chipotle Salsa

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Sweet Potato Chilaquiles with Griddled Salsa Roja

Chilaquiles, the ever-popular Mexican casserole, was created to use up stale tortillas. Made with a good sauce, the tortillas come back to life, take on all the flavors, and provide a wonderful textural contrast. Although chilaquiles are usually prepared casserole style, I have seen them made to order with scrambled eggs and chorizo. I particularly enjoy chilaquiles as a brunch item served with margaritas, chilled Mexican beer, or a hearty sangria.

Recipe notes

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