Budín de Cuitlacoche

Ingredients

• 3 tablespoons safflower oil
• 8 tortillas, 4½-inch diameter
• 1½ cups cooked tomato sauce (salsa de jitomate, Sierra de Puebla style)
• 2½ cups cooked cuitlacoche (Ustilago maydis), with or without tomato
• ⅓ cup Chihuahua cheese or medium-sharp Cheddar, grated
• ½ cup crème fraîche

Method

1. 1
   Warm the oil in a skillet over medium heat. Pass each tortilla through the oil briefly — just long enough to soften slightly — and set aside.
2. 2
   Keep the tomato sauce hot in a wide bowl. Dip each tortilla in the sauce, coating both sides.
3. 3
   In an ovenproof dish, lay two sauce-dipped tortillas flat and spread a portion of cuitlacoche over them. Repeat, building two separate four-layer stacks.
4. 4
   Pour any remaining sauce over the top of both stacks.
5. 5
   Cover the dish with foil and bake at 190°C / 375°F for approximately 10 minutes.
6. 6
   Remove the foil, scatter the grated cheese over the top, and return to the oven until the cheese has just melted.
7. 7
   Spoon crème fraîche over the surface and serve immediately, cut into wedges.