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Tamal Azteca

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

1 hrs

Ready

2 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
Azteca sauce
1 can tomatoes
(28 oz) plum , undrained
* Camera
4 ounces hot chili peppers
canned, roasted green , chopped, undrained
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½ tablespoon canola oil
or corn oil
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1 cup white onion
finely, chopped
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1 clove garlic
minced
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1 cup chicken broth
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½ teaspoon salt
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¼ cup cilantro
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Tamal contents
8 x flour tortillas
corn
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1 cup zucchini
diced
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2 packages spinach
(10 0z) chopt, thawed, thoroughly drained
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8 ounces monterey jack cheese
grated
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1 package corn
(10 oz) thawed
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¼ cup cilantro
chopped
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Azteca sauce

Ingredients

Amount Measure Ingredient Features
Azteca sauce
1 can tomatoes
(28 oz) plum , undrained
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115.6 ml/g hot chili peppers
canned, roasted green , chopped, undrained
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7.5 ml canola oil
or corn oil
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237 ml white onion
finely, chopped
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1 clove garlic
minced
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237 ml chicken broth
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2.5 ml salt
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59 ml cilantro
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Tamal contents
8 x flour tortillas
corn
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237 ml zucchini
diced
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2 packages spinach
(10 0z) chopt, thawed, thoroughly drained
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231.2 ml/g monterey jack cheese
grated
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1 package corn
(10 oz) thawed
* Camera
59 ml cilantro
chopped
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Azteca sauce

Directions

AZTECA SAUCE: To make sauce, combine tomatoes and chilies in a blender and make a coarse puree.

Heat the oil in a skillet over medium heat.

Add onion and cook until lightly browned.

Increase heat to medium-high, add garlic and cook 1 minute.

Add tomato and chili mixture and cook, stirring frequently, until reduced and thickened, about 8 minutes.

Add stock, reduce heat to low and simmer, uncovered, stirring occasionally, for 30 minutes.

Stir in salt, remove from heat and stir in ¼ cup of cilantro.

Makes 4 cups of sauce.

CASSEROLE: Preheat oven to 350℉ (180℃).

Spread tortillas out on two baking sheets coated with vegetable oil spray.

Lightly coat tops of tortillas with vegetable oil spray and place them in preheated oven for 10 minutes.

Turn over and bake 3 minutes more.

Remove from oven and set aside, leaving oven on.

Steam diced zucchini until just crisp-tender, about 2 minutes.

Remove from steamer and set aside.

To assemble casserole, lightly coat a 7-by-11 inch baking dish with vegetable oil spray.

Spread a thin layer of sauce evenly over the bottom.

Cover sauce with 2 toasted tortillas.

Evenly spread the chopped spinich over the top of the tortillas.

Top with one-fourth of the remaining sauce and one-fourth of the cheese.

Place 2 more tortillas over the top and press down.

Spread the corn on top and cover with one-third of the remaining sauce and one-third of the remaining cheese.

Top with 2 more tortillas, again pressing down.

Top with zucchini, one-half the remaining sauce and one-half the remaining cheese.

Top with the 2 remaining tortillas and press down.

Spread remaining sauce evenly over the top and sprinkle on remaining cheese.

Cover tightly with foil and place in preheated oven for 25 minutes.

Uncover and bake about 10 minutes more, or until lightly browned.

To serve, sprinkle ¼ cup of chopped cilantro over the top.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 358g (12.6 oz)
Amount per Serving
Calories 21050% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 830mg 35%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 18%
Sugars g
Protein 27g
Vitamin A 294% Vitamin C 105%
Calcium 38% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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