- Blender: Ideal for pureeing vegetables or making homemade sauces
- Mixing Bowls (Set of 2): Essential for mixing ingredients together before baking
- Baking Dish: Specifically, a glass casserole dish could be ideal
- Chef Knife: Crucial for chopping vegetables and other components
- Cutting Board: To safely prepare ingredients with your knife
- Measuring Cups & Spoons: Important for accurately measuring ingredients
- Rolling Pin: Could be used to flatten tortillas before layering them in the dish
- Parchment Paper: Useful for lining baking sheets if required
- Oven Thermometer: Ensures your oven is at the correct temperature
- Food Processor (optional): For finely chopping ingredients or making a puree
3/4 cup plus 1 tablespoon corn oil
18 corn tortillas
3 medium zucchini, thinly sliced
2 cups chayote* or other squash, thinly sliced
1 cup fresh or thawed frozen corn kernels
2 cups green beans, steamed and cut into 1-inch pieces
2 to 3 cups leftover turkey, shredded
2 cups (8 ounces) shredded Monterrey Jack or panela cheese**
6 cups Salsa de Tomatillo***
2 cups sour cream
1 tablespoon milk
Sea salt and ground black pepper to taste
Makes 5 to 6 cups.
60 tomatillos, husked and rinsed (about 3 pounds)
8 serrano chiles (seeded and deveined for a milder dish)
4 cups water
5 garlic cloves, chopped
1 cup coarsely chopped cilantro leaves
2 tablespoons vegetable oil
Sea salt to taste
*Chayote, also known as christophene and mirliton, is a mild-tasting, pear-shaped squash. Any summer squash can be substituted.
s milk cheese. Feta is a good substitute.",
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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