Cazuela Vegetariana Mexicana
This comforting Mexican vegetarian casserole is not only easy to prepare, it is also full of veggies and I can assure you that it will have your family coming back for more.
12 corn tortillas
3/4 cups sour cream, Mexican crema or vegan sour cream
1 1/2 cups shredded melting cheese or vegan melting cheese
1 pound tomatillos, husks and stems removed, rinsed well
2 garlic cloves
1/2 large onion
1 teaspoon kosher salt
1/2 -3/4 of a cup of water
1 cup fresh cilantro tightly fitted
1 tablespoon vegetable oil
4 cups sliced mushrooms
6 cups kale leaves washed and trimmed
2 poblano chiles, charred, stemmed, seeded and diced
1/2 cup onion, chopped fine
1/2 teaspoon of kosher salt
FARBERWARE | Saucepan
FARBERWARE | 9-Inch Square Cake Pan
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To make the sauce add tomatillos, garlic cloves, and onion water and salt to a Farberware® Classic Series saucepan over medium heat. Cover and cook for 6 to 8 minutes. When the tomatillos are cooked, process with the cilantro in food processor until sauce is smooth, about two minutes.
To make the filling heat 1 tablespoon of oil in a Farberware® Classic Series 12-inch skillet over medium heat. Add the onion and cook until softened, 5 to 7 minutes. Add the sliced mushrooms for 3 to 5 minutes and slowly start adding the kale. Continue adding as the kale wilts. Season with salt.
To prepare the tortillas, heat some vegetable oil in medium skillet over medium heat. Using tongs, dip the tortillas one at a time for about 15 seconds. Set aside over a plate lined with paper towels. You could also lightly toast them in a skillet with no oil until lightly browned.
To assemble the casserole cover the bottom of a Farberware® 9 x13 baking pan with the tomatillo sauce. Layer with 6 tortillas cover the tortillas with the kale and mushroom filling, drizzle about one-third of the sauce over the filling. Top the filling and sauce with half of the cream and half of the melting cheese. Top with 6 more tortillas, cover them with sauce, the remaining cream, and cheese.
Preheat oven to 425ºF. Cover the dish with aluminum foil and bake until sauce is bubbling and cheese melted, about 10 to 15 minutes. Uncover and leave 5 to 7 minutes more or until the cheese begins to brown.