Aztec Pie Recipes

AZTEC PIE

Steps:

• Saute onion in oil in a skillet over medium heat until soft.
• Add garlic and cook another minute or so.
• Transfer to small bow.
• Cook beef in skillet until no longer pink, about 8 minutes.
• Return onion and garlic to skillet.
• Stir in chili powder, sugar, cumin, oregano, salt, pepper and cinnamon; cook 2 to 3 minutes more, stirring to blend falvors.
• Stir in undrained tomatoes and chlies; break up tomatoes.
• Reduce heat to low and simmer gently for 10 minutes, stirring occasionally.
• Preheat oven to 400 degrees.
• Place half of chips in an even layer on bottom of large casserole dish.
• Spoon half of the meat sauce over.
• Sprinkle with green onion.
• Reserving 6 olives, scatter remainder of olives over green onion.
• Sprinkle with half of the cheeses.
• Press down with a spatula to compress slightly.
• Top with another layer of chips and meat sauce.
• Press down slightly again.
• Top with remaining cheeses.
• Bake in 400 degree oven for 20 minutes or until hot and bubbly.
• Let stand 10 minutes befire serving.
• Garnish top with reserved olives and additional green olives, avocado and lime, if desired.

AZTEC PIE

Steps:

• Remember that you will need to cook the pork before preparing the rest of the casserole.
• Heat 2 tablespoons of the corn oil in a sauté pan over medium heat and cook the onions until soft.
• Add the garlic, poblano, and tomatillos and let them cook for about 10 minutes, stirring frequently, until the poblano is soft.
• Add the chicken stock and bring to a boil, then reduce heat to low and cook for 10 minutes.
• Add cream and cook for 5 more minutes.
• Purée the poblano sauce in a blender until smooth, strain, and return to the pan.
• Season with salt and reduce some more if necessary.
• Sauce should coat the back of a spoon.
• Heat a few tablespoons of corn oil over medium-high heat and cook the tortillas in it for no more than 10 seconds.
• Drain on paper towels.
• Preheat oven to 350 degrees.
• Place 6 tortillas on the bottom of a shallow baking or casserole dish (about 9 by 11 inches or 10 by 10 inches in size; shape does not matter).
• Cover the tortillas with half of the shredded pork, ladle on half the sauce, and sprinkle with half of the cheese.
• Repeat with a second layer.
• Cover and cook for 35 minutes, then uncover and lightly brown on top.
• Cut into serving-size pieces and garnish with cilantro and a dollop of sour cream.