The Catalyst

A Writing Teacher Writes (plus some writing prompts and recipes)

Mexican Comfort Food November 6, 2012

Filed under: Recipes — Christopher P. DeLorenzo @ 6:12 pm

This week’s post is a recipe only, although the title could be quite an interesting prompt. Budin Azteca, or “Aztec Casserole,” leaves much room for your own additions, including  chicken, which I found in many of the recipes I researched on-line. The one below is vegetarian, and quite the savory meal.

Budin Azteca   

•     2 tablespoons oil
•     1/2 cup chopped onion
•     2 garlic cloves, finely chopped
•     3 large tomatoes, pureed
•     1 1/2 teaspoons salt
•     1 tablespoon butter
•     3 cups fresh corn kernels or frozen corn kernels
•     3 zucchini, chopped
•     1/3 cup water
•     oil (for frying)
•     10-16 corn tortillas (depending on the size)
•     2 poblano chiles, (in CA these are sometimes called “Pasillas”) roasted, peeled and cut into strips or small square pieces (or use a 2 small cans of Ortega chiles, and if so, add light sprinkle of chile flakes)
•     1 cup creme fraiche
•     1 cup Monterey jack cheese

1. Heat oil in skillet, add the onion and garlic and saute until transparent. Add the tomatoes and salt and cook over high heat for 5 minutes. Lower the heat and cook for 10 more minutes. Correct the seasoning and set aside.

2. Preheat oven to 375°F

3. Melt the butter in a saucepan. Add the corn and zucchini and cook 2 minutes. Add the water, cover and cook over low heat for 8 minutes or until the zucchini is tender, but not mushy. It should still be slightly crisp, otherwise it will be too mushy when you bake it in the casserole.

4. Heat some oil in a skillet and fry the tortillas for 30-40 seconds on each side, just to soften. Set aside. (You could use
cooking spray or sprinkle with water to soften and lower fat. OR buy fresh warm tortillas at a local Latin foods market and skip this step.)

5. Place a thin layer of corn and zucchini mixture on the bottom of a greased 9×13 inch baking dish. Top with a layer of corn tortillas and then a layer of tomato sauce. Add half the remaining corn and zucchini mixture, half the chiles, 1/2 cup cream, and 1/2 cup cheese. Repeat the layers, finishing with the cheese.

Bake uncovered until the cheese begins to melt. About 10-15 minutes.


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