- 6
Ingredients
- 2 tablespoons extra-virgin olive oil (EVOO)
- 2 pounds ground chicken or turkey breast
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- Salt and pepper
- 1 15 ounce can hominy, rinsed
- 1 red onion, chopped
- 2 jalapeno or serrano chiles, chopped
- 3 cloves garlic, grated or finely chopped
- 12 large or 14 small tomatillos, peeled and coarsely chopped
- 1/3 cup cilantro or flat-leaf parsley leaves (a generous handful)
- 2 avocados
- Grated peel and juice of 2 limes
- 1 tablespoon honey
- 1 11 ounce package flour tortillas
- 1/2 pound monterey jack cheese, shredded
- 1/2 pound Swiss cheese, shredded
- 1 cup creme fraiche or sour cream
Preparation
Step 1
Preheat broiler or oven to 400 degrees. In large skillet, heat 1 tablespoon EVOO, 1 turn of pan, over medium-high heat. Add chicken, crumbling meat, and cumin and coriander; season with salt and pepper. Cook until lightly browned, about 3 minutes. Stir in hominy and cook for about 3 minutes more.
In large saucepan, heat remaining 1 tablespoon EVOO, 1 turn of pan. Add onion, chilies and garlic, season with salt and pepper and cook until softened, about 5 minutes.
Using food processor, process tomatillos and cilantro until almost smooth, then stir into onion mixture and simmer for 5 minutes. Rinse out food processor bowl. Add avocados, lime peel and lime juice; puree, then season with salt. Stir avocado mixture into tomatillo sauce. Stir in the honey.
In dry skillet, or over an open flame, cook tortillas until charred. In bowl, combine Monterey jack and Swiss cheeses. In 9x13-inch baking dish, layer some sauce, tortillas, meat, cheese, tortillas and so on, ending with layer of cheese. Broil until browned and bubbly, about 5 minutes. Pass creme fraiche at table.