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Potato and Tortilla Casserole |
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Serves: 6 Print this Recipe(Chilaquiles de Papa) Category: Tortilla Casseroles Makes 6 to 8 servings Donna Nordin, a dear friend and travel buddy, is executive chef and owner of Café Terra Cotta in Tucson and Scottsdale, Arizona. The menu features contemporary southwestern dishes and some innovative Mexican dishes, as well such as potato chilaquiles. At the restaurant, blue corn tortillas are used for this dish; but since they are pretty hard to come by, I use regular white corn tortillas. 5 New Mexico or California dried red chiles 1 1/2 teaspoons salt, or to taste 4 medium potatoes (about 1 pound), peeled and thinly sliced 12 (6- to 7-inch) corn tortillas, each cut into 8 wedges 2 cups heavy cream 1 cup shredded cheddar cheese 1. Remove the stems and seeds from the chiles and put the chiles in a bowl. Pour boiling water over the chiles and let stand to soak 1 hour. Reserve 1 cup of the soaking liquid, and discard remaining liquid. Put the chiles in a blender with the cup of reserved liquid and 1/2 teaspoon of the salt. Blend until smooth. Press through a fine-mesh strainer into a bowl, pushing and scraping to extract the pulp. Discard the debris left in the strainer. (There will be about 1 cup purée.) 2. Preheat the oven to 350°.Grease a 9- × 13-inch baking pan. Put the puréed chiles in a large bowl. Add all of the remaining ingredients and stir to combine. Transfer the mixture to the baking pan and spread to even the top. Bake, uncovered, 45 to 50 minutes, or until the potatoes are tender when pierced with the tip of a sharp knife. Cut into squares and serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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