Blue Corn Tortilla Stack

4 servings
  • 3 cups Salsa de Chile Colorado
  • 12 blue corn tortillas
  • Vegetable oil
  • 2 cups diced, cooked chicken
  • 2 cups grated Monterey Jack cheese
  • 1/2 cup pine nuts toasted
  • Cilantro, finely diced
  • 1/2 red onion, diced
  • 12 limes, cut into wedges
  • 4 Ancho chiles, wiped clean, seeded, and stemmed
  • 4 Pasilla chiles, wiped clean, seeded, and stemmed
  • 2 cups hot chicken stock
  • 3 cloves garlic
  • 1 tablespoon oregano
  • 1 tablespoon cumin
  • 1 tablespoon red wine vinegar
  • 1 tomato, chopped
  • Coarse salt, to taste
  • 2 tablespoons vegetable oil
  • Freshly ground black pepper to taste
  • Make the Salsa de Chile Colorado:

  • Preheat the oven to 350 degrees.

  • In a mediumsize skillet, over a medium heat, fry each tortilla in a little of the oil until just cooked, but not crisp. Dip each tortilla, as you build the stacks, quickly into the Salsa de Chile Colorado, just to moisten.

  • In an ovenproof baking dish large enough to hold 4 of the blue corn tortillas, side by side without touching, place the first 4 tortillas.

  • Top each tortilla with 1/4 cup of the cooked chicken. Top the chicken with 1/4 cup of the grated cheese. Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro. Repeat layering 4 tortillas, 1/4 cup chicken, 1/4 cup cheese, 1 teaspoon pine nuts, and 1 teaspoon cilantro and finally top with the last 4 tortillas. You should have 4 stacks.

  • Pour the remaining Salsa de Chile Colorado over all the stacks.

  • Bake for about 15 to 20 minutes. Transfer each stack to a plate, garnish with the red onion and the lime wedges, and serve immediately.

  • On a comal, over a mediumhigh heat, toast the chiles until fragrant, about 30 to 60 seconds. Cover with the chicken stock and allow to soften, about 20 minutes.

  • In a blender, place the chiles and stock. Blend until chopped. Add the garlic, oregano, cumin, vinegar, tomato, and salt and pepper. Blend until very smooth.

  • Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce into the oil and cook for about 10 minutes.

  • Yield: about 3 cups

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