So what made her such a great mother in my eyes? Her cooking. Some mornings I would roll out of bed to be greeted by the smell of pancakes, eggs, and bacon. She would poke her head in and say, "Breakfast is ready. You should have time to eat before you go to class." And then there were the evenings I would come home to find dinner ready. Dinner was usually some sort of casserole. She was also a huge fan of Hamburger Helper. The meat that she served me was about the only meat I ate during freshman year. Meat just wasn't in my budget.
My favorite though was a casserole she made that she said came from a family recipe. I watched her make it numerous times and could kind of guess at the ingredients. After years of searching, I finally found a recipe that comes close. Although it could have just as easily been the Chilaquiles. Because now that I think about it more, I think hers involved stewed tomatoes. *sigh* Either way, I will think of her when I make both dishes now. Because I will be making both again.
I probably thought this recipe was the closest because the stale tortillas are left whole before frying, save the dry edges that you trim off. The fried tortillas are then layered with a puree of beans with ancho chili and cumin, shredded chicken, pasilla chili strips and cheese. I like chilaquiles, but I love this dish. Almost as much as I love bacon.
* Sobrante means "leftover" in English.