- 2 pounds Roma tomatoes, peeled and without seeds
- 1 medium onion, diced
- 2 chile anchos soaked in water until soft, seeds removed and water discarded
- 2 to 4 fresh chile poblanos (depending on how much heat you want), toasted and skins and seeds removed
- 1 1/2 cups water
- 1 1/2 tablespoons powdered chicken consomme
- 1 1/2 cups fresh, raw, corn kernels
- 1 1/2 cups fresh, raw, chopped zucchini
- 20 squash flowers, chopped in 4 pieces (optional)
- 4 cups cooked, shredded chicken or pork
- 2 tablespoons fresh epazote (optional)
- 1/2 cups fresh cilantro leaves, finely chopped
Base of Pudding:
- 2 cups heavy cream
- 4 tablespoons butter
- 1 8-ounce package cream cheese
- 1/4 cup milk
- 1 teaspoon powdered chicken consume
- 2 packages Panela cheese or any fresh, solid cheese chopped fine
- 3 cups Monterey Jack cheese, grated
For sauce mixture: Place the tomatoes, onion, chilies, water and chicken consume in a blender and blend well. Pour mixture into a pot and boil. When sauce begins to boil, place a lid on the pot and simmer for at least 20 minutes. Add the corn, zucchini, squash flowers and cooked chicken or pork to the simmering mixture. Cook for another 10 minutes or until the vegetables are just cooked. Adjust for salt and mix in the epazote and cilantro. After mixed well, set aside to cool.
In a blender blend all ingredients for the cream mixture together until smooth. Set aside.
Assemble in a 9 1/2 by 13-inch pan. Layer tortillas to cover the bottom and sides of pan, then layer cheeses, sauce, cream mixture, and continue layering in that order, ending with the cheese. Bake at 350 degrees, for about 20 minutes or until bubbly. Salt to taste with chicken consume.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.