Text 16016, 79 rader
Skriven 2014-08-20 06:12:48 av Dave Drum (1:261/38)
Ärende: Chile 7327
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cuauhtemoc's Tortilla Pie
 Categories: Poultry, Beans, Breads, Chilies, Dairy
      Yield: 7 Servings

      2    Whole chicken breasts
           +=OR=+
      4    Chicken breast halves
     24    Corn tortillas
           Oil for frying
      2 c  Refried black beans
    1/4 ts Ground cumin
      2 c  Water
      1 ts Salt
      1    Dried ancho chile **
      3    Poblano chilies; roasted,
           - peeled
      3 c  Cheddar cheese; shredded
      1 c  Thick sour cream ***

  ** Soaked in warm water for 30 minutes and drained

  *** Thick Sour Cream: Stir 2 tablespoons sour cream,
  buttermilk or plain yogurt into 1 cup heavy cream, cover
  with plastic wrap and let stand in a warm place until
  thickened, 8~24 hours. Stir and refrigerate. It will keep
  for up to 1 week. It will have better flavor if it is
  allowed to age in the refrigerator for several days. If
  you do not have time to prepare thick sour cream, use
  regular sour cream.

  Cut the roasted poblanos into long, thin strips.

  Place the chicken in a saucepan with water to cover. Bring
  to a boil, reduce the heat to low, cover and simmer until
  tender, about 25 minutes Drain well and let cool. Bone and
  skin the chicken, then, using your fingers or 2 forks,
  shred the meat. Set aside.

  Preheat an oven to 400øF/205øC.

  Cut off the dry edges from the tortillas, leaving the
  tortillas round. In a frying pan over high heat, pour in
  oil to a depth of 1/2 inch. When the oil is hot, add the
  tortillas, one at a time, and fry, turning once, until
  soft, about 5 seconds on each side. Using tongs, transfer
  to paper towels to drain.

  In a blender or in a food processor fitted with the metal
  blade, combine the refried beans, cumin, water, salt and
  the soaked ancho chili. Process to form a smooth puree.

  Spoon enough of the puree into a 9" X 12" X-3" baking
  dish to cover the bottom. Layer half of the tortillas in
  the dish. Spoon half of the remaining puree over the top,
  then layer half each of the chicken, poblano chili strips
  and cheese. Repeat the layers, ending with cheese. Bake
  until the cheese melts and the pie is bubbling, about 25
  minutes.

  Let stand for 15-20 minutes, to allow the pie to settle
  before serving. Cover with the cream, cut into squares and
  serve.

  Serves 6 to 8

  Typed and Busted by Brenda Adams

  Recipe By: Williams-Sonoma Kitchen Library, Mexican Favorites

  Uncle Dirty Dave's Archives

MMMMM

... Foods labelled "heart smart" now labelled as "stomach stupid"

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)