S E RV E S 8 P R E PA R AT I O N T I M E : 1 5 M I N U T E S C O O K I N G T I M E : 4 5 M I N U T E S C A N B E A S S E M B L E D U P TO 2 4 H O U R S A H E A D , C O V E R E D , A N D
R E F R I G E R AT E D
This casserole is essentially a Mexican lasagna made with tortillas rather than pasta. In this version, I’ve layered crunchy corn and poblano peppers between the tortillas. Dishes like this are popular in Mexico and come with many sauce variations, from moles to green tomatillo or red tomato salsas, like the one used here.
Serve with a quick green salad to lighten it up, or if you want to make it heartier, ladle refried beans alongside.
If I am having a dinner party, I make individual servings by assembling mini casseroles in 5-inch round baking dishes or ramekins—which just happen to be the size of the corn tortillas.
SAUCE
3 tablespoons vegetable oil
½ cup chopped white onion
2 garlic cloves, minced or pressed
2 pounds ripe tomatoes,pureed, or one 28-ounce can tomato puree or crushed tomatoes
½ teaspoon dried oregano, preferably Mexican
1 bay leaf
1 teaspoon kosher or coarse sea salt, or to taste
3 cups fresh or thawed frozen corn
Vegetable oil
8 corn tortillas, store-bought or homemade3 cups shredded cooked chicken (see Mexican Chicken Broth) or rotisserie chicken
4 poblano chiles, charred, sweated, peeled, stemmed, seeded, and diced (see the sidebar)
1 cup Mexican crema, crème fraîche, or heavy cream
1½ cups shredded mozzarella, Monterey Jack, or mild white cheddar cheese (about 6 ounces)
1. TO MAKE THE SAUCE: Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft and translucent, 5 to 6 minutes. Stir in the garlic and cook until fragrant, 30 seconds to 1 minute. Add the tomato puree, oregano, bay leaf, and salt and bring to a simmer, stirring occasionally. Simmer, stirring occasionally, for 8 to 10 minutes, or until the sauce thickens and deepens to a darker red. Remove from the heat and discard the bay leaf.
2. Preheat the oven to 375°F.
3. If using frozen corn, cook it in simmering water for 3 minutes to heat; drain completely and set aside.
4. Heat ¼ inch oil in a medium skillet over medium heat until hot but not smoking. The oil is ready if when you dip the edge of a tortilla into it, it bubbles happily around the edges without going wild. Using tongs, dip the tortillas one at a time in the oil for 10 to 15 seconds per side. The tortilla will first appear to soften and then it will begin to crisp. Drain the cooked tortillas on a paper-towel-lined plate. Alternatively, you can lightly toast the tortillas on a hot comal or skillet set over medium heat.5. Spread one third of the tomato sauce in the bottom of a 9-x- 13-inch baking dish. Layer 2 cups of the chicken, 2 cups of the corn, half of the poblano chiles, ⅓ cup of the cream, and one third of the cheese on top. Top with a layer of 4 tortillas. Repeat with another one third of the tomato sauce, the remaining chicken, corn, and poblanos, ⅓ cup of the cream, and another one third of the cheese. Top with the remaining 4 tortillas and then the remaining sauce, cream, and cheese. Cover the dish with foil.
6. Bake for 20 minutes, then uncover and bake for 15 to 20 more minutes, or until the cheese is bubbly and lightly browned. Serve hot.
MEXICAN COOK’S TRICK: When making dishes that include corn tortillas that are bathed in sauce, such as enchiladas or this casserole, it’s a good idea to follow the path of most Mexican cooks and first pass them through hot oil: They will become more resilient, will hold the sauce better, and won’t crack as you roll, fold, or stack them. Cook the tortillas gently in hot oil until they just begin to crisp, 10 to 15 seconds per side, then drain on paper towels. Alternatively, you can lightly toast them on a hot comal or in a heavy skillet over medium heat.
0 Comments