Sunday, January 29, 2017

Ricardo Montalban's Torta Aztec

Ricardo Montalban's Torta Aztec

8 tortillas
1/2 cup oil
4 chorizos (Mexican sausage)
grated Cheddar cheese
1 pound Monterey Jack cheese
6 hard-boiled eggs

Fry tortillas in oil lightly. As each is fried set aside. Skin and crumble chorizos and fry, set aside. Cube Monterey Jack cheese and slice hard cooked eggs. When this is done make sauce as follows:

1 medium minced onion
1/4 cup oil
3 cups tomato puree
1 tsp. oregano
1 bay leaf
Salt and pepper
3 green chiles

Fry onions in oil. Add tomato puree. Season with oregano, bay leaf, salt and pepper. Chop and add chiles. Cook covered for 30 minutes. When sauce is done, place one tortilla in casserole and on it spread chorizo, grated Cheddar cheese, Monterey Jack cheese, 2 or 3 tablespoons of the sauce and ring of hard boiled eggs. Repeat this procedure until all tortillas have been used. Sprinkle remaining chorizo and Monterey Jack cheese over top and pour all remaining sauce on top of casserole. Bake in moderate oven, 350 degrees F. for 45 minutes. Cut as you would a cake. Serve with refried beans. (Serves 6.)

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