When I was in highschool, on my way to chemistry class one morning, I overheard my lab mates talking about Mexican food and essentially saying that all Mexican food was the same. I took my seat with a little more of a fuss than usual to show my displeasure at their comment, but too shy to say anything, I only thought to myself, “Clearly you haven’t tried enough Mexican food!” For the rest of the day, I was appalled. “How could they say that Mole, Caldo de Res and Tamales were all the same?” In my eyes, Mexican food was very diverse.
However, when I think about it now, there are definitely some recurring themes when it comes to Mexican food. Tortillas, salsa, beans, rice, and cheese are staples and can be combined to make enchiladas, chilaquiles, tacos, tostadas, and burritos! Some of my favorite meals.
This recipe is an original original creation. As in, I have never eaten it or seen it anywhere else. (If you’ve seen it elsewhere, please let me know!) I have seen somewhat similar recipes like Mexican lasagna and stacked enchiladas, but never this exact iteration.
As a result, my husband and I had the honor of naming this dish. After a very contentious debate between my husband and I, we chose the name…Chorita! Why? Because it doesn’t mean anything in Spanish. I think my husband was thinking of the word “Gordita” and simply added a “Cho” to the start of the word. So behold the Chorita!
The Chorita is what any Mexican food lover’s dreams are made of: cheesy, melty, hearty, crispy and spicy. Although I can’t quite compare it to any other Mexican food, it is reminiscent of Chilaquiles in that it is also consists of fried tortillas and salsa. It is like enchiladas due to its cheesy sauciness. It also reminds me of a burrito due to the ingredients that go in the layers. Although it is not quite like any of these foods, it is very delicious like those foods!
This meal is as delicious as it is versatile. I’ve made it for breakfast before by forgoing the rice and adding a fried egg on top. I usually vary the veggies that go in the middle layer depending on what’s at hand. Feel free to tweak the recipe to suit your own needs. Whatever you do, have fun with this recipe and let me know if you think of any other names for this dish!
Notes: Eat right away to preserve the crunchiness of the fried tortillas.
Yields: 2 servings
- 1 lb of tomatoes (3-4 medium tomatoes)
- 3 habaneros
- 1 clove of garlic
- ¼ onion, minced finely
- ½ teaspoon of salt
- 1 teaspoon of oil
- 6 corn tortillas
- ⅓ cup vegetable oil
- ¼ cup melty cheese
- ⅓ cup refried beans
- ⅓ cup mexican rice
- ½ sauteed vegetables of choice
- Sour Cream
- Crumbly Cheese like Queso Fresco or Feta
- Edible flowers
- Tomato Habanero Salsa: Add tomatoes, garlic ,1/2 an habanero and 1/2 teaspoon of salt to blender. Puree to a uniform consistency adding water by the teaspoon if needed. Then fry onions and remaining whole habaneros until onions become translucent. Add raw salsa puree and bring salsa to a boil. Then, simmer on low heat for 10-15 mins or until salsa thickens.
- Fry: Fry the tortillas in ⅓ cup of oil on medium heat. As tortillas are done, set them on paper towels to soak excess oil.
- Assembly: Place a tortilla on a plate and add beans, rice, cheese, and salsa, then top with a second tortilla. Add your sauteed veggies of choice on top of that tortilla. Then, top with cheese and salsa. Add third tortilla to cover the other two layers and bathe in salsa. Then, garnish with flowers, cheese, sour cream, and cilantro.