Aunt Gurtha Diaz's Tortilla Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. pork shoulder or butt, boned
1 onion, about 1/2 lb., chopped
3 garlic cloves, pressed or minced
2 t. cumin seeds
1 c. chicken broth
2 cans red chili sauce, 19 oz. each
2 or 3 canned chipotle chilies
1 bag frozen corn kernels, 16 oz.
1 red bell pepper, about 3/4 lb.
1/2 c. fresh cilantro, chopped
salt
8 flour tortillas, 10 inch, flavored or plain
2 c. mexican cheese blend
1 c. cotija or feta cheese
1 avocado, firm & ripe, about 6 oz.
cilantro sprigs
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Directions: |
Directions:Trim and discard excess fat from pork. Cut into 1/2 inch cubes. In a 5 to 6 quart pan, combine pork, onion, garlic, cumin seeds, and 1/2 c. broth. Cover and bring to a boil over high heat and cook 10 min. Then boil uncovered, stirring often as liquid evaporates and brown film forms on pan bottom, 5-12 min. Add another 1/2 c. broth, stir browned bits free and stir often until liquid evaporates again, 3-6 min. Add 1 can of red chili sauce and stir browned bits free, then reduce heat to simmer and cover. Meanwhile, remove seeds and veins from chilies, then rinse and finely chop.
Add corn and red pepper to pork. Then stir in chilies to taste. Simmer, stirring often until meat is tender enough to pull apart. About 1 1/4 hours. Remove from heat and stir in chopped cilantro. Add salt to taste. Pour remaining red chili sauce into a rimmed pan or dish at least 10 in. wide. Dip 1 tortilla in sauce on both sides, and lay in in., a round casserole or ovenproof platter at least 12 to 14 in. wide. Cover tortilla about with 1/2 (about 1 c.) of pork sauce. Sprinkle 1/4 c. Mexican cheese blend and 2 T. cotija cheese. Repeat steps, ending with a tortilla on top. If making up to a day ahead, cover and chill pie, remaining sauce, and cheeses separately.
Bake tortilla pie, covered in a 350º oven for 25 min. (1 hour if chilled). Uncover and continue to bake until hot and center is 140º, about 20 min. Sprinkle with remaining mexican cheese blend and bake until melted, 5 min. Meanwhile, peel, pit and slice avocado. Also heat remaining chili sauce. Drizzle about 1/4 c. of the sauce over the pie. Garnish with avocado slices, remaining cotija cheese, and cilantro sprigs. Offer remaining chili sauce to spoon on according to taste. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: What a way to make cinco De mayo something to look forward to !!!
per serving, 745 cal. 35% from fat, 42g. protein, 29g. fat, 84g carbo., 4.4g fiber, 2570mg sodium, 117mg chol.
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