Thursday, November 20, 2008
Aztec Pie, warm dish for a cool evening.
Just prior to the onslaught of pies, desserts & stuffings wash over us in a warm holiday buzz I thought I'd post a different type of pie recipe from South of the Border. Pay (pronounced pie) Azteca is a traditional Mexican dish which is an easy casserole perfect for the upcoming holiday rush. The warm cheese layers & hearty quality of this dish make it a wonderful choice for cool weather. Mexico's ancient Tenochtitlan later known as the Aztec used corn in much of their food. In this recipe I used roasted Poblano Peppers which we can always locate in Mexico (*if those are unavailable canned roasted green chilies can be substituted). The origins of this dish are rather blurred by time & history but the traditional dish has popularity both north & south of the border. Besides it's as easy as....
Aztec Pie~Pay Azteca
15 Corn tortillas, cut into triangles
1 1/2 cups Corn kernels, fresh or frozen
3 Poblano chili peppers roasted, peeled, seeded & cut into strips
2 cups Sour Cream
1 lg. egg
pinch of ground cumin
8 oz. Manchego, Oaxaca Cheese or Monterrey Jack grated
1/4 onion, diced
1 clove garlic, diced
1 Tbsp. Olive Oil
1 Lg. Tomato, diced
2 cups Tomato puree
salt, pepper to taste
Lightly bake tortillas @ 350 for 15 min. spread evenly on a cookie sheet, sprayed with vegetable spray.
Prepare the sauce by sauteing the onion, garlic & tomato for 5 minutes. Add the tomato puree & simmer 10 min. seasoning with salt & pepper to taste. Remove from heat. Mix sour cream & 1 beaten egg with pinch of cumin.
In an oven proof, greased 9 x 13 casserole: layer 1/2 of the tortillas, 1/2 of tomato sauce, 1/2 of the corn & poblano strips, 1/2 sour cream mixture, top with 1/2 cheese. Repeat layers ending with cheese. Bake in 350* oven for 30 minutes or till bubbling at the edge & slight golden color to the edges. Remove from heat, cool for 10 minutes, cut into squares & serve. This is great served with a tossed green salad & a nice white wine. Enjoy.