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Budin Azteca
Ingredients
Ingredient Checklist
2 large poblano peppers
10 (6-inch) corn tortillas
1/4 cup olive oil
1 small yellow onion, chopped (1 cup)
3 cloves garlic, minced
2 teaspoons coarse salt
2 tablespoons chopped fresh oregano
2 teaspoons finely chopped chipotles in adobo sauce
1 (28-ounce) can whole peeled tomatoes, pureed
1 cup heavy cream
1 pound poached, shredded chicken breast (3 cups)
8 ounces Monterey Jack cheese, shredded
1 bunch radishes, thinly sliced
1 head romaine lettuce, thinly sliced crosswise
2 tablespoons white-wine vinegar
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Budin Azteca
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Budin Azteca
Budin Azteca
Budin Azteca
Ingredients
Ingredients
- 2 large poblano peppers
- 10 (6-inch) corn tortillas
- 1/4 cup olive oil
- 1 small yellow onion, chopped (1 cup)
- 3 cloves garlic, minced
- 2 teaspoons coarse salt
- 2 tablespoons chopped fresh oregano
- 2 teaspoons finely chopped chipotles in adobo sauce
- 1 (28-ounce) can whole peeled tomatoes, pureed
- 1 cup heavy cream
- 1 pound poached, shredded chicken breast (3 cups)
- 8 ounces Monterey Jack cheese, shredded
- 1 bunch radishes, thinly sliced
- 1 head romaine lettuce, thinly sliced crosswise
- 2 tablespoons white-wine vinegar
Directions
Preheat oven to 375 degrees with rack in middle position.
Char poblanos over an open flame until blackened, 5 minutes. Transfer to a medium bowl, cover with plastic wrap, and steam 10 minutes. Char tortillas over an open flame, turning once, 15 to 20 seconds per side, and place inside a clean kitchen towel to steam and soften. Peel skins from poblanos, discard stems and seeds, and coarsely chop.
Heat 2 tablespoons oil in a medium saute pan over medium-high heat. When oil shimmers, add onion and cook until onion becomes translucent, 3 minutes. Add garlic, 1 teaspoon salt, oregano, and chipotles to pan and cook, 30 seconds. Add pureed tomatoes and simmer, stirring occasionally, until sauce thickens slightly, 5 minutes.
Spread 1 cup tomato sauce across the bottom of a 9-by-13-inch baking dish. Layer five tortillas over sauce and cover tortillas with half the remaining sauce, half the poblanos, half the cream, half the chicken, and half the cheese. Repeat with a second layer of remaining tortillas, sauce, poblanos, cream, chicken, and cheese.
Cover baking dish with foil and bake 30 minutes. Uncover and continue baking until bubbly and golden brown, about 15 minutes.
In a large bowl, combine radishes, romaine, remaining 2 tablespoons oil, vinegar, and remaining teaspoon salt. Serve dish topped with salad.
Reviews (3)
Add Rating & Review
41 Ratings
5 star values:
19
4 star values:
13
3 star values:
3
2 star values:
4
1 star values:
2
Reviews (3)
Add Rating & Review
41 Ratings
5 star values:
19
4 star values:
13
3 star values:
3
2 star values:
4
1 star values:
2
Add Rating & Review
41 Ratings
5 star values:
19
4 star values:
13
3 star values:
3
2 star values:
4
1 star values:
2
41 Ratings
5 star values:
19
4 star values:
13
3 star values:
3
2 star values:
4
1 star values:
2
41 Ratings
5 star values:
19
4 star values:
13
3 star values:
3
2 star values:
4
1 star values:
2
- 5 star values:
- 19
- 4 star values:
- 13
- 3 star values:
- 3
- 2 star values:
- 4
- 1 star values:
- 2
Martha Stewart Member
Rating: Unrated
04/16/2013
Great recipe, I would however soften the tortillas in oil for a better taste and texture. I found it to be too mushy, overall it was very good, you do have to do the salad on top. Thanks Lucinda for all your great recipes.
Martha Stewart Member
Rating: Unrated
07/18/2012
Well, I have to say that this recipe is great ! Having moved to the Southwest seven years ago from the Northeast I was not familiar with the cuisine of the Hispanic people. This is a wonderful dish. Easy to prepare and full of flavor, a little spicy and a little smokey. I also made the roasted corn as a side. I highly recommend both. It will become a go to dish in your house too. Thanks LSQ
Martha Stewart Member
Rating: 5 stars
12/05/2011
This is a great recipe. Delicious. Thanks Lucinda for all your great recipes and techniques for cooking.
Martha Stewart Member
Rating: Unrated
04/16/2013
Great recipe, I would however soften the tortillas in oil for a better taste and texture. I found it to be too mushy, overall it was very good, you do have to do the salad on top. Thanks Lucinda for all your great recipes.
Rating: Unrated
Rating: Unrated
07/18/2012
Well, I have to say that this recipe is great ! Having moved to the Southwest seven years ago from the Northeast I was not familiar with the cuisine of the Hispanic people. This is a wonderful dish. Easy to prepare and full of flavor, a little spicy and a little smokey. I also made the roasted corn as a side. I highly recommend both. It will become a go to dish in your house too. Thanks LSQ
Rating: 5 stars
12/05/2011
This is a great recipe. Delicious. Thanks Lucinda for all your great recipes and techniques for cooking.
Rating: 5 stars
All Reviews for Budin Azteca
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Budin Azteca
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
