Bev decided she wanted to turn the remaining Cuban pork roast into Montezuma Pie using a recipe from My Recipes.
2 medium tomatoes, peeled and quartered
1/2 cup chopped onion
3/4 teaspoon salt
6 flour tortillas
2 cups cooked, diced pork
1 (8-ounce) carton commercial sour cream
3 whole green chiles, chopped
2 cups (8 ounces) shredded sharp Cheddar cheese
Hot pepper slices
1. Place tomatoes in container of an electric blender; process until pureed. Combine tomatoes, onion, and salt in a saucepan; bring to a boil . Reduce heat; simmer 5 minutes or until onion is tender.
2. Cut tortillas into fourths; fry in 1/4 inch hot oil 5 seconds on each side or until softened and lightly browned. Drain well.
3. Layer one-third of tortillas in a lightly greased 2-quart casserole. Layer half of tomato mixture, diced pork, sour cream, green chiles, and cheese over tortillas. Repeat procedure.
4. Cover and bake at 350° for 20 minutes. Place remaining tortillas around outside edge of casserole. Bake, uncovered, an additional 5 minutes. Garnish with hot pepper slices. Serve immediately.
1. You’d better fry up extra tortillas or you may not have enough for the pie - with a little salt, they are addictive.
2. I changed the cooking times a little based upon our outcome.
I’m not sure how much the flavors in the Cuban pork influenced the final taste of the dish, but I thought it was OMG delicious and when Madison tried it, she had a similar reaction.
Photos best if enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
11/3/13 meal date