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tortilla casserole

(budin azteca)

SERVES 8 TO 10

4 fresh poblano chiles

18 corn tortillas (6 inches each), halved

7 tablespoons vegetable oil

10 ounces spinach, tough stems removed

Coarse salt

1 small onion, thinly sliced

4 garlic cloves, minced

2 cans (15 ounces each) black beans, drained

1 cup Mexican crema or sour cream, plus more for serving

2¼ cups Tomatillo Salsa (recipe follows), plus more for serving

1½ cups (8 ounces) grated queso fresco or Monterey Jack cheese, or a combination

1. Place chiles directly over the flame of a gas-stove burner on high heat. Roast chiles, turning with tongs, until blackened all over. (Alternatively, broil chiles on a baking sheet, turning, until skin has charred.) Transfer to a bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel chiles; discard skins. Remove stems, seeds, and ribs; cut chiles into 1 × ½-inch strips. Transfer to a nonreactive bowl.

2. Preheat the oven to 425°F. Brush tortilla halves on both sides with 3 tablespoons oil. Arrange on baking sheets. Bake, rotating sheets halfway through, until tortillas begin to bubble (before becoming crunchy), 5 to 7 minutes. Set aside. Reduce oven temperature to 350°F.

3. Heat a large skillet over medium heat. Wash spinach, and drain but do not dry. Add spinach to skillet. Cover, and cook until spinach has wilted, about 2 minutes. Season with ¼ teaspoon salt. Transfer to a cutting board; let cool slightly. Squeeze out liquid. Coarsely chop, and set aside.

4. Heat 2 tablespoons oil in a medium skillet over medium heat. Add onion and ½ teaspoon salt; cook, stirring occasionally, until translucent, about 3 minutes. Stir in chiles; cook until heated through, about 1 minute. Transfer to a bowl.

5. Heat remaining 2 tablespoons oil in same skillet. Add garlic, and cook, stirring, 30 seconds. Add beans and ½ teaspoon salt; cook, mashing slightly with the back of a wooden spoon, 2 minutes. Transfer to a bowl; set aside.

6. Line bottom of a 10¼-inch-round, 2½- to 3-inch-deep baking dish with 12 tortilla halves, overlapping slightly. Layer with chile mixture, half the bean mixture, and half the crema. Spread ¾ cup salsa over top. Sprinkle with ½ cup cheese. Repeat for second layer, using spinach instead of the chiles. Top with remaining tortillas, ¾ cup salsa, and ½ cup cheese.

7. Bake until heated through, 45 minutes to 1 hour; cover with foil for last 15 minutes if browning too quickly or becoming too dry. Let stand 15 minutes before serving. Serve with more salsa and crema.

tomatillo salsa

MAKES ABOUT 5 CUPS

2 tablespoons vegetable oil

1 small onion, finely chopped (about ¾ cup)

3 garlic cloves, coarsely chopped

2¼ pounds tomatillos, husked and washed

1 fresh serrano chile, stemmed and seeded for less heat if desired

2 tablespoons coarsely chopped fresh cilantro

½ teaspoon coarse salt

1. Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, 1 minute. Stir in tomatillos, 1 cup water, and the chile. Bring to a boil. Reduce to a simmer. Cover, and cook, stirring occasionally, until tomatillos have softened, about 15 minutes. Drain, reserving ¾ cup cooking liquid. Let cool slightly.

2. Working in batches, purée tomatillo mixture in a food processor with reserved cooking liquid. Add cilantro and salt; pulse to combine. The salsa can be refrigerated in an airtight container up to 3 days.

zucchini stuffed with chickpeas and israeli couscous

SERVES 6

6 small zucchini (6 to 7 inches long; 6 ounces each), halved lengthwise

Coarse salt

2 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

1 shallot, very thinly sliced into rings

2 teaspoons minced peeled fresh ginger

1 medium fresh jalapeño pepper, seeded and finely chopped

½ teaspoon ground cumin

½ teaspoon ground coriander

Pinch of ground cinnamon

Pinch of saffron

¾ cup cooked dried or canned chickpeas

¾ cup Israeli couscous

2 tablespoons finely chopped fresh flat-leaf