Today we land in Mexico. One of my favorite food places. This is a layered casserole that is really worth the effort. Vegetarians can leave the chicken out. For a variation, use pork instead of chicken.
Budin Azteca (Aztec Casserole)
2 tablespoons oil
½ cup chopped onion (125g)
2 cloves garlic, finely chopped
Heat up a pan with the oil and cook onion and garlic until transparent. Watch it so you don’t burn the garlic.
3 cups tomato puree (750g)
1.5 tsp salt
Cook until heated through
To another pan add:
1 tbsp butter
3 cups fresh or frozen corn kernels
2 small zucchini (courgettes) chopped
Cook a 2-3 minutes and add:
1/3 cup water
Cover and cook on low heat for 5-7 minutes until the zucchini is tender.
Prepare and cut into strips:
2 chiles poblanos (roasted, pealed, membranes removed)
If you don’t want to go through the roasting and peeling process, you could buy tinned whole green chiles and use them.
You will also need:
1 cup cooked shredded chicken
1 cup grated manchego, muenster, monterey jack or white cheddar cheese
1 cup (250ml) thick cream (crème fraiche)
corn tortillas – warmed
Oil a large baking dish.
Place a thin layer of vegetables on the bottom
Cover with warmed tortillas (5-6)
Add about half the tomato sauce to cover
Top that with half the remaining vegetables
Then half the chiles
Half cup cream
half the chicken
and half the cheese
Repeat the layers finishing with the cheese on top.
Bake in 375 degree F oven for 20-25 minutes until cheese is melted (might be a little longer)
Serve with avocado and salad.