Aztec Pie (Pastel Azteca)

By sassy47

Ingredients

• 12 corn tortillas, fried until crisp
• 1 c. cooked, shredded pork (or chicken or beef)
• 1 c. cooked black beans (or other variety)
• 1 (14.5 oz.) can fire roasted, diced tomatoes
• 3 fat garlic cloves, peeled
• 1 small onion (size of a fat lime), peeled & quartered
• 3 chipotle chiles en adobo
• 1 1/2 c. chicken stock/broth
• salt, to taste
• 1 tsp. ground cumin
• 6 oz. Queso Quesadilla, shredded (or Chihuahua, Oaxaca, Monterey Jack, or Mozzarella)

Details

Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 350° F.
Place the tomatoes and their juices in the jar of a blender. Roast the onion and garlic cloves under a broiler until charred in spots. Add to jar of blender. Blend to a smooth puree. Pour into a medium-sized pot. Pour chicken stock or broth into the blender jar and swirl it around to get all of the juices off the sides. Pour into pot, as well. Bring to a boil, then reduce heat and let simmer ~10 minutes.
In a 9" cake pan, spread four of the fried tortillas. They will overlap. Scatter half of the shredded pork (or other meat) over the tortillas. Spread half of the black beans over the pork. Ladle ⅓ of the sauce evenly over everything. Scatter ⅓ of the cheese over that.
Repeat layer exactly as above.
Top with remaining four fried tortillas, remaining sauce, and remaining cheese.
Slide into preheated oven and bake for ~25 minutes or until golden and bubbly. Let sit for 5-10 minutes before slicing and serving.
Serving Suggestions: Serve with a big dollop of sour cream, a scattering of cilantro, and a crisp green salad on the side.
Feel free to change up and/or add to the fillings. Substitute the shredded pork for shredded chicken or beef (or leave out the meat all together). Add to or replace the beans with another variety or with corn kernels. Scatter thinly sliced onion or roasted, chopped poblano chiles between the layers. You could also make a green sauce/salsa. Make it your favorite!