© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Western Mexican Cookbook by Alfonso C. Pain
12 corn tortillas, cut in thin strips
⅓ cup shortening
1 cup onion, minced
2 tablespoons shortening
4 green chiles, seeded and minced
1 cup whipping cream
1 cup tomato purée
½ pound monterey jack cheese, shredded
2 tablespoons butter
In the ⅓ cup of shortening, sauté tortillas until crisp but not browned.
To make sauce sauté onions in 2 tablespoons of shortening until transparent; add chiles, cream and tomato purée. Simmer for 10 minutes; salt.
Grease a 2 quart baking dish and cover bottom with half of the tortilla strips. Pour over it half the sauce and a layer of half the cheese. Repeat layers ending with cheese. Dot with butter and bake in a 350°F oven for 30 minutes.