-----------------------AZTECA SAUCE-----------------------
28 oz Can plum tomatoes;
- undrained
4 oz Can roasted green chilis;
- chopped, undrained
1/2 tb Canola or corn oil
1 c White onion; finely chopped
1 cl Garlic; minced
1 c Defatted chicken stock
1/2 ts Salt
1/4 c Cilantro; chopped
----------------------TAMAL CONTENTS----------------------
8 Corn tortillas
1 c Zucchini; diced
20 oz Frozen chopped spinach
- (2 pkg); thawed,
- thoroughly drained
8 oz Monterey Jack cheese;
- grated
10 oz Frozen corn; thawed
1/4 c Cilantro; chopped
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.
Yield: 4 Cups
Casserole:
Preheat oven to 350°F. 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 7x11" 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
spinach over the top of the tortillas. Top with 1/4th of the
remaining sauce and 1/4th of the cheese.
Place 2 more tortillas over the top and press down. Spread the corn
on top and cover with 1/3rd of the remaining sauce and 1/3rd of the
remaining cheese.
Top with 2 more tortillas, again pressing down. Top with zucchini,
half the remaining sauce and 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.
