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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 5 |
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An attempt to replicate a special at Bite in Chicago. Not quite but still pretty awesome. Ingredients:
vegetable oil |
1 small onion |
4 poblano peppers, sliced into strips |
4 ounces chipotle chiles in adobo |
4 roma tomatoes |
2 tablespoons mexican oregano |
16 ounces tomato sauce |
6 ounces tomato paste |
water |
8 ounces chihuahua cheese |
fresh cilantro, to taste |
16 ounces corn |
12 small tortillas |
Directions:
1. Sauté onions and peppers in oil until peppers are floppy.
2. Dice 2 tomatoes and chipotle peppers, add with sauce and oregano, simmer
3. Add tomato sauce and paste, simmer, the longer the better.
4. Grate cheese, chop cilantro, toss together (preheat oven to 350ºF).
5. Cut tortillas in half, rinse corn and set aside, slice 2 tomatoes and set aside.
6. Layer in casserole dish: sauce, tortillas, cheese, sauce, corn, tortillas, cheese, sauce, corn, tortillas, sauce, cheese, arrange tomato slices on top.
7. Bake covered for 30-40 min., uncover and back another 15-25, let cool.
8. Top with sour cream and serve with Mexican rice and refried black beans.
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