Aztec Pie is similar to, yet so much different from, any Mexican lasagna recipe you've ever tried before. Crispy corn tortillas are layered between shredded pork (or your meat of choice), black beans, cheese, and sauce. Best of all, the enchilada sauce is customizable depending on your tastes. Slice and top with a dollop of sour cream before serving.



12 corn tortillas, fried until crisp Servings: 6
1 cup cooked, shredded pork (or chicken or beef)
Cooking Time: 25 minutes 1 cup cooked black beans (or other variety)
1 (14 1/2 ounce) can fire roasted, diced tomatoes
3 garlic cloves, peeled
1 small onion, peeled and quartered
3 chipolata chilies en adobe
1 1/2 cup chicken stock/broth
Salt, to taste
1 teaspoon ground cumin
6 ounce Ques Quesadilla, shredded (or Chihuahua, Oaxaca, Monterrey Jack, or Mozzarella)


1. Preheat oven to 350° F.
2. Place the tomatoes and their juices in a blender. Roast the onion and garlic cloves under a broiler until charred in spots. Add to blender. Blend to a smooth puree. Pour into a medium-sized pot. Pour chicken stock or broth into the blender and swirl it around to get all of the juices off the sides. Pour into pot. Bring to a boil, then reduce heat and let simmer, about 10 minutes.
3. In a 9 inch cake pan, spread four of the fried tortillas. They will overlap. Scatter half of the shredded pork over the tortillas. Spread half of the black beans over the pork. Ladle 1/3 of the sauce evenly over everything. Scatter 1/3 of the cheese over that.
4. Repeat layer exactly as above.
5. Top with remaining four fried tortillas, remaining sauce, and remaining cheese.
6. Slide into oven and bake for 25 minutes or until golden and bubbly. Let sit for 5 to 10 minutes before slicing and serving.



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