Recipe - Tamal Azteca

AZTECA SAUCE
1 cn (28 oz) plum tomatoes,
undrained
1 cn (4 oz) roasted green chilis,
chopped, undrained
One half tablespoon Canola or corn oil
1 cup (6 oz) white onion, finely
chopped
1 Garlic clove, minced
1 cup Defatted chicken stock
One half teaspoon Salt
One fourth cup Chopped cilantro

TAMAL CONTENTS
8 Corn tortillas
1 cup Zucchini, minced
2 pack (10 0z) frozen chopt spinach
thawed, thoroughly drained
8 ounce Monterey Jack Cheese, grated
1 pack (10 oz) frozen corn, thawed
One fourth cup Chopped cilantro
4 cup Azteca Sauce

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 mediumhigh, 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 One fourth cup of cilantro. Makes 4
cups of sauce. CASSEROLE: Preheat oven to 350 degrees. 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 minced zucchini until just crisptender, about 2 minutes. Remove
from steamer and set aside.
To assemble casserole, lightly coat a 7by11 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 onefourth of the remaining sauce
and onefourth of the cheese.
Place 2 more tortillas over the top and press down. Spread the corn on
top and cover with onethird of the remaining sauce and onethird of the
remaining cheese. Top with 2 more tortillas, again pressing down. Top with
zucchini, onehalf the remaining sauce and onehalf 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 One fourth cup of chopped cilantro over the top.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini