Blue Corn Tortilla Stack

Name: Blue Corn Tortilla Stack
Ingredients: 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

20 ingredients

22 steps

Ingredients

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

Directions

1

Make the Salsa de Chile Colorado:
2

Preheat the oven to 350 degrees.
3

In a mediumsize skillet, over a medium heat, fry each tortilla in a little of the oil until just cooked, but not crisp.
4

Dip each tortilla, as you build the stacks, quickly into the Salsa de Chile Colorado, just to moisten.
5

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.
6

Top each tortilla with 1/4 cup of the cooked chicken.
7

Top the chicken with 1/4 cup of the grated cheese.
8

Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro.
9

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.
10

You should have 4 stacks.
11

Pour the remaining Salsa de Chile Colorado over all the stacks.
12

Bake for about 15 to 20 minutes.
13

Transfer each stack to a plate, garnish with the red onion and the lime wedges, and serve immediately.
14

On a comal, over a mediumhigh heat, toast the chiles until fragrant, about 30 to 60 seconds.
15

Cover with the chicken stock and allow to soften, about 20 minutes.
16

In a blender, place the chiles and stock.
17

Blend until chopped.
18

Add the garlic, oregano, cumin, vinegar, tomato, and salt and pepper.
19

Blend until very smooth.
20

Over a medium heat, in a heavy skillet, heat the oil.
21

Pour the sauce into the oil and cook for about 10 minutes.
22

Yield: about 3 cups