PORK AND TORTILLA CASSEROLE

Steps:

• 1. In a skillet, heat oil to a depth of 1 inch, and fry the tortilla wedges until crisp and light brown. Drain on paper towels. Reserve. In a 3-quart saucepan heat 2 tablespoons of the oil from frying the tortillas over medium heat, and cook the onion and garlic, stirring frequently, until lightly browned, 5 to 6 minutes. Add the pork, cumin, and bay leaf. Cook, stirring, until the meat is no longer pink, about 6 minutes. Add the chicken broth, and bring to a boil then reduce the heat to low, cover and simmer until the pork is tender, about 25 minutes. 2. Meanwhile, preheat the oven to 400°. Put the tomatoes in a small foil-lined baking dish and roast until soft and wrinkled, about 20 minutes. Reserve. 3. In a small nonstick skillet, over medium heat, toast the chiles, turning and pressing them flat onto the pan with a spatula until they are aromatic and a bit of orange color appears on the skin, 35 to 40 seconds. (Do not burn them.) Break the chiles into pieces and put in a blender with the roasted tomatoes, epazote, and 1/4 cup of water. Blend as smooth as possible. Pour through a fine-mesh strainer into the pan with the pork. Discard the debris from the strainer. 4. Add the toasted tortilla wedges to the pork, and stir gently to mix everything together. Reheat over medium heat, scraping the bottom of the pan frequently to prevent scorching the dish. Spoon the chilaquiles onto 4 serving plates. Sprinkle with cilantro. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.