2-3 fresh Anaheim chiles, roasted, peeled, deseeded, chopped
1 Jalapeno chile, roasted, peeled, deseeded, chopped
4 tomatillos, roasted, peeled, stem removed
2 cups Homemade Vegetable Stock
Salt, to taste
¼ tsp black pepper
1 tsp cornstarch, dissolved in 2 tbsp water
For Bean-Zucchini Mix:
2 cloves Garlic, minced
1 medium sized yellow onion, minced
Your Favourite Hot sauce, optional
1 can black beans, drained and washed
1 can great northern beans, drained and washed
1 zucchini, cubed
1 tomato, minced
1/2 cup fresh corn niblets
1 tsp olive oil
salt and pepper, to taste
1/4 tsp dried oregano
6 Small Corn tortillas (5-6 inch/13-15 cm)
Bean Zucchini Mix
Green Chile Sauce
1/2 cup cheese, grated(I used a Basil-tomato cheese for extra flavour)
Cilantro for garnish, chopped and sprinkled optional
How to Roast Fresh Chiles:
- Chop the stem off the chile. Using a knife, make a single slit down the length of the chile. Coat each chile with a little vegetable oil.
- Lay the oiled chiles on the grill or baking sheet (line pan with foil for simpler clean-up). Place the grill or broil close to the element, turning the chiles so they char evenly. They should be black and blistered.
- As they are completely charred (they will probably not all be done at once), remove them to a bowl and cover with plastic, or close up in a paper bag. Let them rest until they are cool.
- Open the chile and remove the seeds. Turn the chile skin side up and with a paring knife, scrape away the skin. Sometimes it just pulls right off, sometimes you really have to scrape it.
- Do not rinse the roasted chiles.
- Grill the tomatillos along with the chiles until soft.
- Drain the juices of the grilled tomatillo along with the tomatillo into a blender or food processor. Cool and then puree.
- Place the pured tomatillos in a saucepan along with the vegetable stock, chopped green chiles, a pinch of roasted cumin, salt and pepper.
- Bring to a boil over medium-high heat and then reduce the heat and simmer for 10 minutes.
- Add the cornstarch/water mixture and stir well. Simmer, stirring occasionally, until the sauce is thickened and reduced another 10-15 minutes.
- Adjust seasonings.
- Heat oil in a pan. Add minced garlic and onion. Fry until transparent.
- Add the beans, zucchini, corn, and tomatoes.
- Add the salt, pepper, hot sauce, and oregano. Blend well.
- Reduce heat, cover and cook for around 10 minutes.
Makes about 15
1 3/4 cups masa harina
1 cup plus 2 tablespoons hot water
- Pour hot water over masa harina, cover and let sit 30 minutes. Add (additional) cool water 1 tablespoon at a time until the dough is soft but not sticky. Divide the dough into 15 balls and cover with plastic wrap.
- Heat a large (two burner) ungreased griddle or two large skillets, one on medium-low and one on medium-high.
- Put a ball of dough between two sheets of plastic. If you don’t have a tortilla press, press to a 5-6” circle using a heavy frying pan or bread board or other heavy, flat object. Put the tortilla into the cooler pan or cooler end of the griddle. The tortilla will probably stick, but within 15 seconds, if the temperature is correct, it will release.
- Flip it at that point onto the hotter skillet/griddle section. In 30-45 seconds, it should be dotted with brown underneath. Flip it over, still on the hot surface and brown another 30 seconds or so.
- A good tortilla will balloon up at this point. Remove from heat and let them rest while cooking the remaining tortillas. Use quickly.
- Heat and oven to 300F.
- In a baking dish ladle a thin layer of sauce.
- Lay two tortillas in the dish and ladle another 1/4 cup of the chile sauce over the tortillas.
- Spoon 1/3 of the bean-zucchini mix, sprinkle with a little cheese, and a ladle of green chile sauce again.
- Place two fresh tortillas, repeat with sauce, filling mix, cheese, and sauce in that order. Repeat once again.
- Bake until the sauce has thickened and the cheese melted, about 10-12 minutes. Remove the bake from the oven and rest for 2-4 minutes.
- Serve individual sized portions. Spoon any leftover sauce over the stacks and sprinkle with cilantro, if you wish. The stacks may also be cooked in individual gratin dishes.
Vegan Substitute: Try a non-dairy tofu/soy melting cheese as a substitute for the cheese in this recipe.
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