Aztec Pie
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 1 1⁄2 cups cooked and shredded pork butt or 1 1/2 cups pork shoulder
- 1⁄8 cup corn oil
- 1⁄2 cup diced onion
- 1 tablespoon minced garlic
- 5 poblano chiles, seeded and chopped
- 5 tomatillos, husked and chopped
- 1 cup chicken stock
- 1 cup heavy cream
- salt
- 12 corn tortillas
- 1 1⁄2 cups mild gouda cheese
- 1⁄2 cup chopped cilantro, for garnish
- 1⁄2 cup sour cream, for garnish
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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RECIPE SUBMITTED BY
Molly53
United States