Aztec Pie

Recipe by Molly53
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remember that you will need to cook the pork before preparing the rest of the casserole.
  • Heat 2 tablespoons of the corn oil in a sauté pan over medium heat and cook the onions until soft.
  • Add the garlic, poblano, and tomatillos and let them cook for about 10 minutes, stirring frequently, until the poblano is soft.
  • Add the chicken stock and bring to a boil, then reduce heat to low and cook for 10 minutes.
  • Add cream and cook for 5 more minutes.
  • Purée the poblano sauce in a blender until smooth, strain, and return to the pan.
  • Season with salt and reduce some more if necessary.
  • Sauce should coat the back of a spoon.
  • Heat a few tablespoons of corn oil over medium-high heat and cook the tortillas in it for no more than 10 seconds.
  • Drain on paper towels.
  • Preheat oven to 350 degrees.
  • Place 6 tortillas on the bottom of a shallow baking or casserole dish (about 9 by 11 inches or 10 by 10 inches in size; shape does not matter).
  • Cover the tortillas with half of the shredded pork, ladle on half the sauce, and sprinkle with half of the cheese.
  • Repeat with a second layer.
  • Cover and cook for 35 minutes, then uncover and lightly brown on top.
  • Cut into serving-size pieces and garnish with cilantro and a dollop of sour cream.
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