Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Blue Corn Tortilla Stack
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 976
- Total Fat
- 59
- Saturated Fat
- 17
- Carbohydrates
- 79
- Dietary Fiber
- 18
- Sugar
- 8
- Protein
- 49
- Cholesterol
- 115
- Sodium
- 1508
Ingredients
3 cups Salsa de Chile Colorado, recipe follows
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
Directions
- Make the Salsa de Chile Colorado:
- Preheat the oven to 350 degrees.
- In a medium-size 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.
Salsa de Chile Colorado:
- On a comal, over a medium-high 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.