Follow these steps for perfect results
ancho chili
seeded and julienned
tomatillos
diced
tomatoes
diced
dried epazote leaves
chicken stock
kosher salt
to taste
vegetable oil
for the casserole dish
corn tortillas
cut into 1-inch-wide strips
squid
cleaned, cut in half-inch rings, tentacles quartered
Mexican crema
or sour cream
corn-bread crumbs
unsalted butter
diced
Combine ancho chili, diced tomatillos, diced tomatoes, epazote leaves, and chicken stock in a large saucepan.
Season with kosher salt to taste and bring to a boil.
Lower the heat and simmer for 30 minutes. Set aside.
Preheat the oven to 350 degrees.
Oil a 10-by-14-inch glass casserole dish.
Place the tortilla strips loosely in the dish and bake for 30 minutes, then remove and separate.
Brush the bottom of the hot casserole again with oil.
Arrange a layer of tortilla strips lengthwise across the bottom of the dish.
Cover the strips with about 2 cups of squid, dot with some of the Mexican crema.
Pour 2 cups of the tomato mixture over the top.
Continue making layers, ending with a layer of tortilla strips, crema and the tomato mixture.
Sprinkle the top of the casserole with corn-bread crumbs and dot with the unsalted butter.
Bake for 1 hour.
Allow to set for 30 minutes before slicing and serving.
Expert advice for the best results
Adjust the amount of chili for desired spice level.
Ensure the tortillas are not too tightly packed to allow even baking.
Use high-quality chicken stock for a richer flavor.
Everything you need to know before you start
20 minutes
Can be assembled ahead of time and baked later.
Serve in the casserole dish or slice and plate individually. Garnish with a sprig of cilantro.
Serve with a side of Mexican rice and beans.
Garnish with avocado slices.
Pairs well with the spice and richness.
Offers a refreshing counterpoint.
Discover the story behind this recipe
Traditional Mexican dish, often served during family gatherings.
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