You don't NEED green corn tortillas to do this dish. You may also use regular corn tortillas. The green tortillas simply give it a unique and earthy flavor you don't get with the regular corn tortillas. The MAIN thing is that your ingredients are fresh...
You've already noticed that I use can products as well as fresh... I PREFER the fresh, but when you get home from work and are tired, you sometimes want to just get in and out of the kitchen just that fast.
For this recipe, I'm going to use a large can of Old El Paso Enchilada Sauce. In the not too distant future, I will include a home made enchilada sauce so you can taste the difference in the flavor from fresh to canned.
Now remember; I'm taking for granted that you've already made the Green Corn Tortillas.
For this recipe you will need the following tools and Ingredients!
An 8" Skillet for limping the tortillas... (That's right. I said LIMPING. You don't want to fry them, you want to coat them with lard or oil)
1½ Cups Mazola Corn oil or Lard
A Pair of Tongs for handling the tortillas...
A Deep Casserole Dish Coated with Oil
2 Cans Warmed Old El Paso Enchilada Sauce
2 Cups chopped Vegetable Mix, Chicken, Beef, or Pork. (You do not need meat for this dish)
(NOTE: The vegetables I use are: Zucchini Squash, Yellow Squash, Calabazita (Green Stripped Mexican Squash), Green, Yellow, and Red Bell Peppers, Onions, Champiñones (mushrooms), and Whole Sweet Corn. These should all be roasted.
1 tspn minced Garlic
4 Cups Shredded Sharp Cheddar Cheese
A Cookie Sheet large enough to hold the Casserole Dish
Oven preheated to 325°F
Are you ready?
I don't think so...
Have you preheated your oven and poured the Oil in the skillet to heat yet?
I didn't think so... ( sorry... a little cooking humor. )
So - NOW that you have the oil heated and everything is in place and at hands reach, we can start...
It's a good idea to turn your oven on to 325°F now.
Once your oil is heated in the skillet, this process goes rather quickly so be sure all your ingredients are on hand.
Put the tortilla in the heated oil.
Count to three.
Flip it with the tongs.
Count to three.
Place it in the casserole dish.
You're ready for the next tortilla...
Once your oil is heated in the skillet, this process goes rather quickly so be sure all your ingredients are on hand.
Put the tortilla in the heated oil.
Count to three.
Flip it with the tongs.
Count to three.
Place it in the casserole dish.
You're ready for the next tortilla...
Once you have the first layer of tortillas down...
...you can add the enchilada sauce... approximately ¼ cup at a time per layer.
Put a layer of your Meat, Vegetables, and Cheese and begin your next level.
Keep going with your layers until your dish has enough space for one more layer of your savory mix and cheese...
Your dish is now ready to put on a cookie sheet and in to a 325°F oven. Bake the dish for 30 minutes.
Okay... so I had to show you how the dish looks on the cookie sheet!
Once out of the oven, let the dish rest for about 10 minutes before slicing into it!
Serve it with Refried Beans topped with White Cheddar Cheese, and Mexican Rice.
This is one of the easiest through together dishes... I sometimes use a combination of regular and green corn tortillas. Get home from work, clean out the refrigerator with taste combinations that enliven your soul!
Enjoy!
¡BUEN PROVECHO!
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.