Ingredients: Ingredients for Cilantro Sauce:
Corn Tortillas Butter
Black Beans Unbleached All Purpose FlourCorn Milk
Cabbage Aged Cheddar
Onion Cilantro
Tomatoes Salt
Cilantro Sauce (see recipe this page) Lime Juice
Corn Chips
Ingredients for Optional Creamy Guac Topping:
Avocado
Sour Cream
Tomatoes
Lime Juice
Cilantro
Salt
Directions:
Think of composing this Pie as you would a Lasagna ~ Sauté Shredded Cabbage and Onion in Olive Oil, add a pinch of Salt and then set aside ~ Lightly cover the bottom of a casserole dish with Cilantro Sauce (Recipe Below) ~ Add a layer of Corn Tortillas, then a mixture of Black Beans, Corn, Diced Tomatoes, Sautéd Shredded Cabbage and Onion ~ Cover with Cilantro Sauce again and repeat with a layer of Corn Tortillas, Black Beans ect. ~ Top with Grated Aged Cheddar and Crushed Corn Chips (Beat Corn Chips in a paper bag to break into little bits) ~ Bake at 350° for 35-40 minutes ~ Serve with Guacamole or my special Creamy Guac Topping (Recipe below) ~ Sapore!
Cilantro Sauce:
In a sauce pan melt 3 tablespoons of Butter ~ Turn heat on low and add 3 tablespoons of All Purpose Flour ~ Mix to a smooth paste and then add 3 tablespoons of Lime Juice and 1 teaspoon of Salt ~ Turn to a medium heat and whisk in 2 cups of Milk and 1 cup of grated Aged Cheddar ~ Once the sauce is close to a boil, turn heat down to a simmer for 10 minutes ~ Add approximately 1 cup of fresh Cilantro (chopped) and simmer for another 5 minutes.
Creamy Guac Topping:
Mash 1 Avocado in a bowl ~ Add 3 tbsp of Sour Cream, 1 diced Tomato, several sprigs of Cilantro (chopped), 2 Tbsp of Lime Juice, and a pinch of Salt ~ Mix and serve with Tortilla Pie.
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