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
It is actually possible to trace the history of written recipes back into history, in fact as far back into recorded history as the ancient Egyptians, and possibly even further. Having said that, in the main part, these early cook books were just simple hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to academics is a series of stone tablets in the Sumerian language which show 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 exhilarated and blissful. As we move into Roman times 25BC a man called Apicius compiled a few scripts showing how to cook the recipes prepared by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main course and afters, something we still use today. Aspicius also recounts how the early Romans were skilled in the use of many different spices, including some familiar names for example bay, fennel and asafoetida. Moving on, there are a couple of books which date from the 1300s - a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these are not about the spicy food that is familiar to us all today, but instead accounts of the types of meals enjoyed by the upper classes. Later, in the 15th century, knights returning from the crusades brought us many new spices and herbs from the East, such as coriander, parsley, and rosemary. These new foods and spices prompted an increase in cookery books, most of which are kept safe in private cookery archives. The revolution that is television brought us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Blue Corn Tortilla Stack recipe.
