Da plane! Da plane!
It's time for Ricardo's casserole, Aztec style!
Ricardo Montalban's
TORTA AZTEC
Casserole Aztec Style
8 tortillas
1/2 cup oil
4 chorizos (Mexican sausage)
Grated cheese
1 pound Monterey cream cheese
6 hard cooked eggs
Fry tortillas in oil lightly. As each is fried set aside. Skin and crumble chorizos and fry, set aside. Cube Monterey cheese and slice hard cooked eggs. When this is done make sauce as follows:
1 medium minced onion
1/4 cup oil
3 cups tomato puree
3 green chiles
1 tsp. oregano
1 Bay leaf
Salt and pepper
Fry onions in oil. Add tomato puree. Season with oregano, Bay leaf, salt and pepper. Chop and add chiles. Cook covered for 30 minutes. When sauce is done, place one tortilla in casserole and on it spread choriso, grated cheese, Monterey cheese, 2 or 3 tablespoons of the sauce and ring of hard boiled eggs, repeat this procedure until all tortillas have been used, sprinkle remaining chorizos and Monterey cheese over top and pour all remaining sauce on top of casserole. Bake in moderate oven, 350 degrees for 45 minutes. Cut as you would a cake. Serve with refried beans. (Serves 6.)
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