Blue Corn Tortilla Stack
c.1996, M.S. Milliken & S. Feniger, all rights reserved
- 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
- SALSA DE CHILE COLORADO
- 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.
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