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Ingredients

Sauce:

• 2 pounds Roma tomatoes, peeled and without seeds
• 1 medium onion, diced
• 2 chile anchos soaked in water until soft, seeds removed and water discarded
• 2 to 4 fresh chile poblanos (depending on how much heat you want), toasted and skins and seeds removed
• 1 1/2 cups water
• 1 1/2 tablespoons powdered chicken consomme
• 1 1/2 cups fresh, raw, corn kernels
• 1 1/2 cups fresh, raw, chopped zucchini
• 20 squash flowers, chopped in 4 pieces (optional)
• 4 cups cooked, shredded chicken or pork
• 2 tablespoons fresh epazote (optional)
• 1/2 cups fresh cilantro leaves, finely chopped

Base of Pudding:

• 24 corn tortillas
• 1/2 cup vegetable oil, for frying

Cream mixture:

• 2 cups heavy cream
• 4 tablespoons butter
• 1 8-ounce package cream cheese
• 1/4 cup milk
• 1 teaspoon powdered chicken consume

Cheeses:

• 2 packages Panela cheese or any fresh, solid cheese chopped fine
• 3 cups Monterey Jack cheese, grated

Description

Food Network Invites You To Try This Aztec Pudding Recipe.

Food Network