Tamal azteca
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Tamal azteca
  Cheese    Vegetables    Tex-mex  
Last updated 6/12/2012 1:26:09 AM. Recipe ID 60416. Report a problem with this recipe.
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      Title: Tamal azteca
 Categories: Casseroles, Vegetables, Cheese, Tex-mex
      Yield: 4 Servings
 
MMMMM------------------------AZTECA SAUCE-----------------------------
      1 cn (28 oz) plum tomatoes,
           - undrained
      1 cn (4 oz) roasted green chilis,
           -chopped, undrained
    1/2 tb Canola or corn oil
      1 c  (6 oz) white onion, finely
           - chopped
      1    Garlic clove, minced
      1 c  Defatted chicken stock
    1/2 ts Salt
    1/4 c  Chopped cilantro

MMMMM-----------------------TAMAL CONTENTS----------------------------
      8    Corn tortillas
      1 c  Zucchini, diced
      2 pk (10 0z) frozen chopt spinach
           - thawed, thoroughly drained
      8 oz Monterey Jack Cheese, grated
      1 pk (10 oz) frozen corn, thawed
    1/4 c  Chopped cilantro
      4 c  Azteca Sauce
 
  AZTECA SAUCE: To make sauce, combine tomatoes and chilies in a
  blender and make a coarse puree. Heat the oil in a skillet over
  medium heat. Add onion and cook until lightly browned. Increase heat
  to medium-high, add garlic and cook 1 minute. Add tomato and chili
  mixture and cook, stirring frequently, until reduced and thickened,
  about 8 minutes. Add stock, reduce heat to low and simmer, uncovered,
  stirring occasionally, for 30 minutes. Stir in salt, remove from heat
  and stir in 1/4 cup of cilantro. Makes 4 cups of sauce. CASSEROLE:
  Preheat oven to 350 degrees. Spread tortillas out on two baking
  sheets coated with vegetable oil spray. Lightly coat tops of
  tortillas with vegetable oil spray and place them in preheated oven
  for 10 minutes. Turn over and bake 3 minutes more. Remove from oven
  and set aside, leaving oven on.
    Steam diced zucchini until just crisp-tender, about 2 minutes.
  Remove from steamer and set aside.
    To assemble casserole, lightly coat a 7-by-11 inch baking dish with
  vegetable oil spray. Spread a thin layer of sauce evenly over the
  bottom.
   Cover sauce with 2 toasted tortillas. Evenly spread the chopped
  spinich over the top of the tortillas. Top with one-fourth of the
  remaining sauce and one-fourth of the cheese.
    Place 2 more tortillas over the top and press down. Spread the corn
  on top and cover with one-third of the remaining sauce and one-third
  of the remaining cheese. Top with 2 more tortillas, again pressing
  down. Top with zucchini, one-half the remaining sauce and one-half
  the remaining cheese. Top with the 2 remaining tortillas and press
  down. Spread remaining sauce evenly over the top and sprinkle on
  remaining cheese.
    Cover tightly with foil and place in preheated oven for 25 minutes.
  Uncover and bake about 10 minutes more, or until lightly browned. To
  serve, sprinkle 1/4 cup of chopped cilantro over the top.
 




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Recipe ID 60416 (Apr 03, 2005)

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