Aztec Pie Recipes

AZTEC PIE

Steps:

• Saute onion in oil in a skillet over medium heat until soft.
• Add garlic and cook another minute or so.
• Transfer to small bow.
• Cook beef in skillet until no longer pink, about 8 minutes.
• Return onion and garlic to skillet.
• Stir in chili powder, sugar, cumin, oregano, salt, pepper and cinnamon; cook 2 to 3 minutes more, stirring to blend falvors.
• Stir in undrained tomatoes and chlies; break up tomatoes.
• Reduce heat to low and simmer gently for 10 minutes, stirring occasionally.
• Preheat oven to 400 degrees.
• Place half of chips in an even layer on bottom of large casserole dish.
• Spoon half of the meat sauce over.
• Sprinkle with green onion.
• Reserving 6 olives, scatter remainder of olives over green onion.
• Sprinkle with half of the cheeses.
• Press down with a spatula to compress slightly.
• Top with another layer of chips and meat sauce.
• Press down slightly again.
• Top with remaining cheeses.
• Bake in 400 degree oven for 20 minutes or until hot and bubbly.
• Let stand 10 minutes befire serving.
• Garnish top with reserved olives and additional green olives, avocado and lime, if desired.

AZTEC PIE

Steps:

• Remember that you will need to cook the pork before preparing the rest of the casserole.
• Heat 2 tablespoons of the corn oil in a sauté pan over medium heat and cook the onions until soft.
• Add the garlic, poblano, and tomatillos and let them cook for about 10 minutes, stirring frequently, until the poblano is soft.
• Add the chicken stock and bring to a boil, then reduce heat to low and cook for 10 minutes.
• Add cream and cook for 5 more minutes.
• Purée the poblano sauce in a blender until smooth, strain, and return to the pan.
• Season with salt and reduce some more if necessary.
• Sauce should coat the back of a spoon.
• Heat a few tablespoons of corn oil over medium-high heat and cook the tortillas in it for no more than 10 seconds.
• Drain on paper towels.
• Preheat oven to 350 degrees.
• Place 6 tortillas on the bottom of a shallow baking or casserole dish (about 9 by 11 inches or 10 by 10 inches in size; shape does not matter).
• Cover the tortillas with half of the shredded pork, ladle on half the sauce, and sprinkle with half of the cheese.
• Repeat with a second layer.
• Cover and cook for 35 minutes, then uncover and lightly brown on top.
• Cut into serving-size pieces and garnish with cilantro and a dollop of sour cream.

AZTEC PIE

Steps:

• Simmer chicken in broth with whatever seasoning you like (I use garlic powder, some chopped onion and celery) and cut up. Cut tortillas into wedges.
• Mix soups, chilies, onions, olives, chicken and 1/2 of the cheese to make the sauce.
• Prepare 9x13 pan, spray with cooking spray. Layer the pie by spreading a layer of sauce on the bottom of the pan, arrange layer of tortilla wedges over the sauce, repeat layer of sauce, tortillas, top with remaining cheese. Cover with foil and refrigerate overnight.
• Bake uncovered 1 1/2 hours at 300°F. Let cool to firm a little before serving. Cut into pieces (like lasagna).