Tortilla Tower Recipes

Steps:

• In a large pot, combine chicken, celery stalk, and 1/2 yellow onion. Cover with 1 quart cold water. Simmer until the chicken is tender and cooked through, about 40 minutes.
• Remove chicken from cooking liquid to cool on cutting board. Once cool shred, discarding the skin, bones and fat.
• Combine chicken meat with half of the White Salsa and set aside.
• In a large skillet, heat 1 tablespoon corn oil over medium high heat. Add onions, red bell peppers, and broccoli. Saute until onions are soft, about 3 minutes. Add corn and cook for another 5 minutes. Season with salt and pepper. Transfer to a bowl and mix with half of the Roasted Red Salsa.
• To prepare tortillas:
• Heat 1/4 cup vegetable oil in medium skillet over medium-high heat. Add a tortilla and lightly fry for 10 to 15 seconds. Flip the tortilla over and continue to fry until the tortilla is pliable and heated through, about another 10 to 20 seconds. Place tortillas on a paper towel lined plate, cover with a kitchen towel, and set aside. Repeat with the remaining tortillas.;
• To Assemble Tortilla Tower:
• Preheat oven to 400 degrees F.
• Place 4 tortillas on a baking sheet. Top each with a layer of the chicken mixture. Top chicken mixture with another tortilla, then a layer of vegetable mix. Top with another tortilla. Spread the remaining White Salsa on the top tortilla of each of the 4 towers. Sprinkle with the Mexican cheese blend and bake for 5 minutes or until cheese starts to brown. Remove from oven and transfer to a serving plate. Garnish with cilantro and serve with remaining Roasted Red Salsa.
• Preheat oven to 400 degrees F.
• Rub the tomato, onion, garlic head, and poblano pepper with 1 tablespoon corn oil and place them on a foil lined baking sheet. Roast for 20 minutes or until the tomato and pepper skins start to blacken.
• Remove to cutting board to cool. Squeeze garlic to release from its skin. Quarter the onion into 4 pieces. Remove the stems and seed from the poblano pepper.
• Combine all the roasted vegetables in a blender and blend for 1 minute, or until smooth.
• Heat remaining 1 tablespoon corn oil in a medium saucepan over medium-high heat. Add the tomato mixture, sugar, oregano, salt and pepper. Cover and cook for 6 minutes. Set aside.
• Heat cream cheese and heavy whipping cream in a medium saucepan over medium-low heat until cheese begins to melt. Cook for 5 minutes, stirring occasionally, or until the mixture is completely smooth. Season with salt and pepper. Set aside.

Steps:

• Preheat oven to 375 In a large frying pan, cook onion with olive oil until soft, about 5 minutes. Stir in 3/4 cup red chile sauce, the pine nuts, raisins, cinnamon, allspice, chipotle chiles, adobo sauce, tomato paste, brown sugar, and vinegar. Add chicken/tofu then bring mixture to a boil, stirring. Remove from heat. Pour remaining red chile sauce into pie pan. To make enchilada stacks, dip 1 tortilla in chile sauce in pie pan to coat. Place on an ovenproof dinner plate (or another pie plate). Repeat with another tortilla on a second plate. Spread each tortilla evenly with a heaping 1/3 cup chicken mixture, then with 1/4 cup cheese. Repeat layering with 8 more tortillas, dipping them in sauce, then adding chicken mixture and cheese to make 2 stacks of 5 layers. Dip the last 2 tortillas in sauce, place each, curved side down on stack, and sprinkle with remaining cheese. Bake enchiladas until hot in center and cheese bubbles on top, 10 to 15 minutes. Meanwhile, pour remaining chile sauce from the pie pan into a microwave-safe pitcher and cook in a microwave oven on full power until simmering, 1 to 2 minutes. To make the salad, stir together radishes, lime juice, and extra-virgin olive oil in a large bowl. Just before serving, stir in cabbage and cilantro. Season to taste with salt and pepper. Top each enchilada with a small mound of salad and cut in thirds or quarters to serve. Offer with remaining salad and chile sauce to add taste.

Steps:

• In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.

Steps:

• In a large pot, combine chicken, celery stalk, and 1/2 yellow onion. Cover with 1 quart cold water. Simmer until the chicken is tender and cooked through, about 40 minutes.
• Remove chicken from cooking liquid to cool on cutting board. Once cool shred, discarding the skin, bones and fat.
• Combine chicken meat with half of the White Salsa and set aside.
• In a large skillet, heat 1 tablespoon corn oil over medium high heat. Add onions, red bell peppers, and broccoli. Saute until onions are soft, about 3 minutes. Add corn and cook for another 5 minutes. Season with salt and pepper. Transfer to a bowl and mix with half of the Roasted Red Salsa.
• To prepare tortillas:.
• Heat 1/4 cup vegetable oil in medium skillet over medium-high heat. Add a tortilla and lightly fry for 10 to 15 seconds. Flip the tortilla over and continue to fry until the tortilla is pliable and heated through, about another 10 to 20 seconds. Place tortillas on a paper towel lined plate, cover with a kitchen towel, and set aside. Repeat with the remaining tortillas.
• To Assemble Tortilla Tower:.
• Preheat oven to 400 degrees F.
• Place 4 tortillas on a baking sheet. Top each with a layer of the chicken mixture. Top chicken mixture with another tortilla, then a layer of vegetable mix. Top with another tortilla. Spread the remaining White Salsa on the top tortilla of each of the 4 towers. Sprinkle with the Mexican cheese blend and bake for 5 minutes or until cheese starts to brown. Remove from oven and transfer to a serving plate. Garnish with cilantro and serve with remaining Roasted Red Salsa.
• Roasted Red Salsa:.
• 1 large tomato
• 1 medium yellow onion, peeled.
• 1 head garlic, sliced in 1/2 lengthwise
• 1 large poblano pepper
• 2 tablespoons corn oil
• 1 teaspoon chopped oregano leaves
• 1 teaspoon sugar
• Salt and freshly ground black pepper
• Preheat oven to 400 degrees F.
• Rub the tomato, onion, garlic head, and poblano pepper with 1 tablespoon corn oil and place them on a foil lined baking sheet. Roast for 20 minutes or until the tomato and pepper skins start to blacken.
• Remove to cutting board to cool. Squeeze garlic to release from its skin. Quarter the onion into 4 pieces. Remove the stems and seed from the poblano pepper.
• Combine all the roasted vegetables in a blender and blend for 1 minute, or until smooth.
• Heat remaining 1 tablespoon corn oil in a medium saucepan over medium-high heat. Add the tomato mixture, sugar, oregano, salt and pepper. Cover and cook for 6 minutes. Set aside.
• White Salsa:.
• 4 ounces cream cheese, softened
• 8 ounces heavy whipping cream
• Salt and freshly ground black pepper
• Heat cream cheese and heavy whipping cream in a medium saucepan over medium-low heat until cheese begins to melt. Cook for 5 minutes, stirring occasionally, or until the mixture is completely smooth. Season with salt and pepper. Set aside.