Serves 6
• 8 corn tortillas vegetable oil for frying
• salt to taste
• 1 lb. mushrooms
• 2 Tbs. olive oil
• 4 cloves garlic, minced or pressed
• pinch of thyme
• pinch of oregano
• pepper to taste
• 1 cup sliced green onions
• 1 lb. tomatoes, peeled and puréed
• 6 Tbs. chopped green chilis
• 3 Tbs. chopped fresh cilantro (coriander leaves)
• ½ lb. Cheddar cheese, grated
• 3 eggs
• 1 cup milk
1. Cut the tortillas into strips about 1 inch wide and 2 inches long, and fry them in vegetable oil until they are crisp and golden. Drain the chips on paper towels and salt them lightly.
2. Wash the mushrooms and slice them. Heat the olive oil in a large skillet and sauté the garlic in it until it begins to color. Add the sliced mushrooms and toss them over medium-high heat until they have released their water and most of it has evaporated. Add the thyme and oregano and some salt and pepper and toss again until the seasonings are evenly distributed. Put the mushrooms aside.
3. Heat about 1½ tablespoons of vegetable oil in a skillet and sauté the green onions in it for a few minutes. Add the tomatoes, chilis, cilantro, and some salt and pepper, and cook over medium heat for about 5 minutes. Add the mushrooms to the tomato sauce.
4. Lightly oil a large casserole and cover the bottom with ⅓ of the fried tortilla strips. Sprinkle ⅓ of the grated cheese over them and spoon ⅓ of the tomato-mushroom mixture over the cheese. Make 2 more similar layers.
5. Beat together the eggs and the milk and pour this custard over the casserole, slipping a knife through the top layer in a few places to allow the liquid to drain through evenly.
6. Cover the casserole and bake it in a preheated 350 degree oven for about 30 minutes. Serve quickly with a salad and fresh, hot tortillas.
