1 no ingredients
Directions
3 c Salsa de Chile Colorado
12 blue corn tortillas
: Vegetable oil
2 c Chicken -- Cooked And Diced
2 c grated Monterey Jack cheese
1/2 c pine nuts toasted
: Cilantro -- finely diced
1/2 red onion -- diced
12 limes -- cut into wedges
Make the Salsa de Chile Colorado: Preheat the oven to 350 degrees. In
a mediumsize skillet, over a medium heat, fry each tortilla in a
little of the oil until just cooked, but not crisp. Dip each
tortilla, as you build the stacks, quickly into the Salsa de Chile
Colorado, just to moisten. In an ovenproof baking dish large enough
to hold 4 of the blue corn tortillas, side by side without touching,
place the first 4 tortillas. Top each tortilla with 1/4 cup of the
cooked chicken. Top the chicken with 1/4 cup of the grated cheese.
Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon
of the cilantro. Repeat layering 4 tortillas, 1/4 cup chicken, 1/4
cup cheese, 1 teaspoon pine nuts, and 1 teaspoon cilantro and finally
top with the last 4 tortillas. You should have 4 stacks. Pour the
remaining Salsa de Chile Colorado over all the stacks. Bake for about
15 to 20 minutes. Transfer each stack to a plate, garnish with the
red onion and the lime wedges, and serve immediately. Yield: 4
servings 10/16/96 show Copyright, 1996, TV FOOD NETWORK, G.P., All
Rights Reserved
Recipe By : TOO HOT TAMALES SHOW #TH6293
From: Pat Asher
~0500
Servings: 4 servings
Blue Corn Tortilla Stack Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Corn; Mexican
The History of Recipes
Experts have proved the existance of recipes back into the distant past, certainly as far back into history as the early Egyptians, and quite possibly further than that. However, sadly, these old records were just primitive pictorial instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history are a few stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As our culinary historical trip moves on a few more years there are a couple of recipe books dating from the fourteenth century - a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, they have no connection with the spicy food that we all know today, but rather recipes for the types of meals on the tables of the rich and powerful of the time. Over the following few hundred years, the powerful families of Wesstern Europe competed to serve up the best banquets, and because of this the best chefs and their recipes increased in prestige. Nevertheless, it was during the 19th century the formal cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, verifying, and writing down popular recipes of the day. By the arrival of the 20th century, recipe publications were highly popular due to higher levels of literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Blue Corn Tortilla Stack recipe.
