📝 About This Recipe
Arrumbado is a comforting, rustic Mexican treasure that translates literally to 'piled up' or 'tossed together,' embodying the heart of home-style Latin soul food. This savory bake layers crisp-fried corn tortillas with a robust, smoky tomato-guajillo sauce, crumbled spicy chorizo, and a molten blend of Mexican cheeses. It is the perfect marriage of a chilaquil-style texture and an enchilada bake, offering a satisfying crunch and a deep, complex heat that warms the spirit.
🥗 Ingredients
The Sauce (Salsa Roja)
- 4 pieces Guajillo Chiles (stems and seeds removed)
- 1.5 lbs Roma Tomatoes (ripe, halved)
- 1/2 piece White Onion (roughly chopped)
- 3 cloves Garlic (peeled)
- 1 teaspoon Chicken Bouillon or Salt (to taste)
- 1/2 teaspoon Mexican Oregano (dried)
The Filling & Layers
- 18-20 pieces Corn Tortillas (stale tortillas work best, cut into quarters)
- 12 ounces Mexican Chorizo (casing removed)
- 1/2 cup Vegetable Oil (for frying tortillas)
- 2 cups Queso Oaxaca (shredded or pulled into strings)
- 1/2 cup Cotija Cheese (crumbled)
- 1 can Black Beans (15oz, drained and rinsed)
For Garnish
- 1/2 cup Crema Mexicana (or sour cream thinned with milk)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/4 piece Red Onion (thinly sliced into rings)
- 1 piece Avocado (sliced)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with oil or butter.
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2
In a dry skillet over medium heat, toast the guajillo chiles for 1-2 minutes until fragrant but not burnt. Place them in a bowl of hot water to soak for 10 minutes.
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3
In the same skillet, roast the tomatoes, white onion, and garlic until charred in spots. Transfer these to a blender.
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4
Add the soaked chiles (discard soaking water), oregano, and bouillon to the blender. Process until the sauce is completely smooth. If too thick, add 1/4 cup of water.
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5
Heat a small amount of oil in a saucepan. Pour in the blended sauce and simmer for 10 minutes on low heat to deepen the flavors. Set aside.
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6
In a separate large skillet, cook the chorizo over medium-high heat, breaking it up with a spoon until browned and slightly crispy. Remove the chorizo with a slotted spoon, leaving the flavorful fat in the pan.
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7
Add the vegetable oil to the chorizo fat. Working in batches, fry the tortilla quarters until they are golden and semi-crispy (not as hard as a chip). Drain on paper towels.
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8
Begin assembly: Spread a thin layer of the red sauce on the bottom of the prepared baking dish.
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9
Layer half of the fried tortillas over the sauce. Top with half of the cooked chorizo, half of the black beans, and a generous handful of Oaxaca cheese.
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10
Drizzle more sauce over the layer. Repeat with the remaining tortillas, chorizo, and beans.
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11
Pour the remaining sauce evenly over the top, ensuring all tortillas are touched by sauce. Finish with the remaining Oaxaca cheese and the crumbled Cotija.
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12
Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and starting to brown.
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13
Remove from the oven and let rest for 5 minutes. This allows the tortillas to absorb just enough sauce without becoming mushy.
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14
Garnish with a zigzag of Crema Mexicana, fresh cilantro, red onion rings, and avocado slices before serving warm.
💡 Chef's Tips
For the best texture, use 'day-old' tortillas as they absorb less oil and hold their shape better during baking. If you cannot find Queso Oaxaca, a mix of Mozzarella and Monterey Jack provides a similar melt and stretch. Do not skip frying the tortillas; this creates a barrier that prevents the casserole from becoming a soggy mass. Adjust the heat by adding 1-2 chiles de árbol to the sauce if you prefer a spicier kick. Make it ahead by preparing the sauce and chorizo a day early, then assemble and bake just before serving.
🍽️ Serving Suggestions
Serve alongside a crisp green salad with a lime-vinaigrette to cut through the richness. A side of Mexican red rice (Arroz Rojo) is the traditional accompaniment for a full meal. Pair with a cold Hibiscus Tea (Agua de Jamaica) or a crisp Mexican Lager. For brunch, top individual servings with a fried egg (sunny side up). Serve with extra lime wedges on the side to brighten the smoky flavors.