Aztec Pie
 
 
by:
Serves: 10-12
Ingredients
  • 6 poblano chiles
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 large carrot, diced
  • 4 cloves garlic, minced
  • 1 tablespoon dried epazote, crumbled (see note above)
  • 2 teaspoons ancho chili powder (see note above)
  • 1 teaspoon cumin
  • ½ teaspoon oregano, preferably Mexican oregano
  • 2 28-oz cans whole plum tomatoes
  • 2 ears of corn, cut off cob (or two cups of frozen corn)
  • 2 cups drained cooked black beans
  • ½ cup sour cream
  • 1 cup plain yogurt
  • A generous pound of grated sharp cheddar or pepper jack cheese (about 5 cups)
  • 24 small corn tortillas
  • Salt and pepper to taste
Instructions
  1. Adjust oven rack to highest position and turn broiler on high. Place peppers on a rimmed baking sheet and broil, turning once, until browned and blistered on both sides, 10 to 12 minutes total. Remove peppers and place in a plastic bag to steam; heat oven to 350 degrees.  Once peppers are cool to the touch, skin, stem, seed, and cut them into thin, short strips.
  2. Meanwhile, heat oil in a large soup kettle over medium-high heat. Add onions and carrots; sauté until soft, 5 to 7 minutes. Stir in garlic, epazote, chili powder, cumin, and oregano, and cook until fragrant, about a minute. Add tomatoes and their juices, crushing them with your hands to break them up. Bring to sauce to a simmer, reduce heat to medium-low and continue to simmer, partially covered and stirring occasionally, to blend flavors 15 to 20 minutes. Stir in black beans, corn, and roasted peppers. Adjust seasonings, including salt and pepper to taste and additional spices as desired. Simmer for a few more minutes to allow the beans and corn to heat through.
  3. Meanwhile, mix sour cream, yogurt, and 4 ½ cups of the cheese in a medium bowl.
  4. Coat a 9x13-inch baking dish (preferably glass or ceramic) with oil or nonstick cooking spray. Spread ½ cup of sauce on the bottom of the pan.  Make 4 layers in the following order: 6 corn tortillas, overlapping as necessary, 2 cups sauce, 1 cup cheese mixture. Sprinkle with remaining ½ cup of cheese.
  5. Bake, uncovered, until hot and bubbly, 25 to 30 minutes, being careful not to over-bake, as tortillas will begin to fall apart. Let rest a few minutes. Cut and serve.
Recipe by Three Many Cooks at https://threemanycooks.com/conversations/aztec-pie/