Jollyrogers' Chilaquiles

Ingredients

• 1 onion , chopped
• 1 , 6 ounce
• 0.5 cups white vinegar , divided
• 1 tablespoon vegetable oil , Optional
• 0.5 pounds chorizo or bulk spicy pork sausage , Optional
• 12 , 7 inch
• 0.25 cups vegetable oil , Optional
• 1.5 tablespoons all-purpose flour
• 3 , 8 ounce
• 1 , 7.75 ounce
• 1 cup water
• 1.5 teaspoons unsweetened cocoa powder
• 1 teaspoon white sugar
• 1 tablespoon white vinegar
• 1 tablespoon dried oregano
• 1 tablespoon taco seasoning mix , Optional
• 1 , 4 ounce
• 0.75 cups crumbled cotija or feta cheese

Instructions

1. 1

   Put chopped onion and sliced olives in separate small bowls and combine each with 1/4 cup of vinegar. Set aside to marinate. Meanwhile, heat the vegetable oil in a skillet over medium heat. Stir in the chorizo, breaking it apart into crumbles as it cooks, about 10 minutes. Remove the chorizo from the skillet and set aside.

2. 2

   Heat 1/4 cup of oil in the skillet and add the tortilla pieces, cooking and stirring over medium-low heat until just beginning to get crisp and golden at the edges, about 10 minutes. Remove skillet from heat and drain the tortillas; pour 1 tablespoon of the oil into a saucepan.

3. 3

   Heat the saucepan over medium-low heat until hot but not smoking. Add the flour, and cook and stir until smooth, about 1 minute. Pour in the regular and hot tomato sauces, water, browned chorizo, cocoa powder, sugar, 1 tablespoon of vinegar, oregano, and taco seasoning. Simmer the sauce about 5 minutes to blend the flavors. Stir in diced chiles and tortillas. Simmer about 10 minutes more, stirring occasionally, until tortillas have softened and the mixture is thick.

4. 4

   Drain the onion and olives. Spoon a layer of tortilla mixture evenly into a 2 quart baking dish or serving dish, and follow with a layer of about 2 tablespoons marinated onion, then a layer of 2 tablespoons olives, followed by a layer of 1/4 cup cheese. Repeat layers twice more. Serve hot.