Zucchini-Tortilla Casserole (Pastel Azteca)
INGREDIENTS
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Vegetable oil, for frying
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12 corn tortillas
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2 tablespoons vegetable oil
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2 cloves garlic, chopped
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1 small white onion, chopped
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2 large tomatoes, boiled 30 seconds, peeled, and pureed (to yield 2 cups)
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3 tablespoons unsalted butter
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4 1/2 cups chopped zucchini (from 3 large zucchini)
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1 1/2 cup fresh corn off the cob (from 1 ear)
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3 poblano chiles charred, seeded, deveined, and chopped
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Kosher salt and freshly ground black pepper
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Nonstick cooking spray
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3 cups shredded Oaxaca cheese, or Monterey Jack
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3/4 cup Mexican crema or creme fraiche
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