About the Recipe
In a shallow bowl, mix the flour with sweet paprika, cayenne pepper, cumin, garlic powder, onion powder, and a pinch of kosher salt and pepper.
PRODUCT
NEEDED!
Ingredients
12–14 MASAMOR corn tortillas
3 roma tomatoes
1 garlic clove
1 serrano pepper (stem removed; seeded if less heat is desired)
¼ white onion
1 tablespoon oil
2 cups cooked shredded chicken
1 cup shredded Oaxaca cheese or mozzarella
1 cup roasted zucchini or corn (optional but traditional)
1 teaspoon salt (or to taste)
½ teaspoon black pepper
½ cup crema
Cilantro for garnish
Preparation
Step 1
Make the sauce: Boil tomatoes, garlic, serrano, and onion in salted water for 8–10 minutes until soft. Drain and blend into a smooth sauce.
Step 2
Cook the sauce: Heat oil in a skillet. Pour in the blended sauce and simmer 5–7 minutes until slightly thickened. Season with salt and pepper.
Step 3
Prepare tortillas: Warm each MASAMOR tortilla in a dry skillet for 30–40 seconds per side until soft and pliable.
Step 4
Assemble layers: Spread a thin layer of sauce on the bottom of a baking dish. Add one layer of tortillas, then chicken, roasted veggies (optional), cheese, and a spoonful of sauce. Repeat until ingredients are used.
Step 5
Bake: Cover with foil and bake at 180°C / 350°F for 20–25 minutes until hot and bubbling. Remove foil and bake 5 minutes more for a lightly toasted top.
Step 6
Serve: Let rest 5 minutes. Slice, top with crema and cilantro, and serve warm.