I should have taken pictures, but my camera was out of battery, and really, there was no good angle. My goat chilaquile casserole, as I’ve decided to call it, looked like any baked cheese lasagna type thing from first glance. I could have taken a picture after I sliced it, but it looked as good as it tasted–like a goopy messy, drippy delicious pile of everything wonderful. Unfortunately, these things don’t translate well to photography. They look good to anyone in the vicinity, but I wouldn’t enter it in an art contest. There was melty baked cheese everywhere, thick homemade tortillas bathing in rich goat and roasted pepper stew and just thicker than runny egg yolks shining sunnily from the whole mess.
Chilaquiles are a traditional mexican brunch dish involving left over tortillas deep fried and layere with beans and cheese and sometimes eggs. I love chilaquiles, but am trying to be a little bit healthier, so I decided to do this a bit more like a casserole, and as a dinner dish.
I made the entire thing in a 9×6 lasagna pan, which was the perfect size. I put down a layer of homemade tortillas, one of goat stew, then cheese (queso fresco, of course). On top of this I cracked 2 eggs. Then layered more tortillas, more cheese, more goat. Then more tortillas and cheese on the top. Baked this for twenty minutes at 450 degrees. When it came out of the oven, I sprinkled it with a layer of cilantro.
A few things: Most any part of this could have been bought, I chose to make it all except the queso fresco myself, but that is because I like making tortillas and goat stew. The only thing I would say to not substitute is the queso fresco. It is simply the only cheese that fits here and is the most authentic (and delicious, but that is personal opinion).
Handmade tortillas: I used two cups of Maseca (corn flour) and one and a half of water, and a liberal sprinkling of salt. Mash this all together with your hands until it is one giant ball. Cover the bowl with a damp cloth and grab out about a one inch ball of dough. Many recipes will tell you to roll it out between two sheets of plastic (which has never worked out for me) or to use a tortilla press (and I don’t got one of those). I use the authentic method, and reccomend you do too, because for this, it was great to have the slightly thicker, smaller sized tortillas. Smash your ball of dough flat between both hands. Then, using a slapping motion, smack your palms together, but with your fingers from one hand making a right angle to the other hand (if this confuses you, put down the dough, put your hands together like a prayer position, then, keeping the palms touching, rotate one hand 90 degrees towards you, this is how it should be when you slap them). Slap the dough back and forth between your hands until it gets bigger than your plams (at this point, if you keep going you will get dough everywhere). layer the tortillas on a plate, keep them from sticking using plastic wrap. To cook the tortillas, simply heat a skillet, dry, and leave them on each side until they just begin to brown.
Goat stew: I made my stew with roasted peppers, since I don’t like tomatos. I used a 12oz jar of fire roasted red and yellow peppers (thank you trader joes). I blended these with a small can of diced jalapenos and half a cup of chicken stock. I poured this into the lasagna pan that I later cooked the whole thing in, then added about a pound of goat meat. I left this in a 325 degree oven for 2.5 hours. I took it out, fished all the goat out and let it cool. I took out all the bones from the goat and chopped it all up real small, then added it back to the stew, which I put over a low flame while I made the tortillas. At the last minute, I added half a sauteed white onion, one chopped fresh jalapeno and a bunch of chopped scallions.