Wednesday, July 2, 2014

Rosie Makes Her World-Famous Corn/Bean Tortilla Pie.


Just in time for the Fourth of July,
I offer you my corn bean tortilla pie.
I've posted about this pie numerous times,
but it bears repeating.
It's that good.
And ... GASP ... I just made it better!
How, you ask?

I used fresh corn this time instead of canned.

Rosie's Corn Bean Tortilla Pie
2 cups black beans, cooked
(That's one cup of dried beans.)
2 cups fresh corn
(That's about 3 ears.)
1 cup chopped onion
1/2 cup diced multicolored sweet peppers
3 cups grated Monterey Jack cheese
 3 cups grated pepper Jack cheese
 3 cups grated cheddar cheese
(One can never have too much cheese.)
2 TB unsalted butter, melted
1 tsp cumin
1 tsp cayenne powder
1 jalapeño, finely chopped
1 package extra large flour tortillas
(I ended up using 7 out of the 10 tortillas in the package.)

Whenever I cook beans,
I don't bother with soaking overnight.
I pour the beans into boiling water,
then reduce to simmer.
Simmer about 25 minutes,
drain and rinse the beans,
refresh the water, return the beans to the pot,
and simmer until just tender.
I like mine al dente,
so about 25 more minutes.
Taste test.
Drain.

For the corn, scrape the kernels off
and sauté a couple of minutes 
in 1 TB unsalted butter and 1 TB oil over medium-high heat.
Season with Kosher salt.


Combine beans, corn, onion, and peppers.

Now you're going to layer tortillas
with the corn/bean mixture and cheese.
Place a tortilla on a greased baking sheet
and sprinkle cheese on it.
Next, add a cup or so of the corn/bean mixture
and top with more cheese.
The cheese is the glue holding it together.
Add the next tortilla and repeat with the layers
until you run out of everything.
I always reserve some of the
corn/bean mixture and cheese for sprinkling on the top layer.

Here's a tip for layering:
Add a little extra around the edges of each layer.
This helps to avoid "doming" when it cooks.

When you get to the last layer,
brush melted butter on top and sides.
Dust top and sides with cayenne and cumin.
Sprinkle reserved corn/bean mixture and grated cheese
and jalapeño on top.

Bake in a 325° oven for about 30 minutes
or until it's nicely browned on top.
Check after 20 minutes, in case you need to tent it.
Let rest about twenty minutes before slicing.

 I set the corn on top of an upside down glass inside a large bowl
 and scraped off the kernels.
Very little mess.

 

So festive!


As I said, one can never have too much cheese.

Start layering.

I ended up using 7 tortillas.

Brush top and ...
... sides with melted butter.
Sprinkle with cumin and cayenne.

Top with reserved cheeses and bean mixture
and jalapeño.


Ready for the oven.


Beautemous!


Let it sit a bit before slicing.

When my Hawthorne Boys came in from fishing,
the first thing they said was,
"Mama, is that corn/bean tortilla pie I smell?"

Five minutes later:
Try this.
It will become one of your favorites too.

2 comments:

Sage Trifle said...

Rosie, I'm glad you posted this again. I have everything on hand to make it tomorrow but I couldn't remember the cooking time and temp. Yours always looks so scrumptious and I can't wait to make it. Thanks for sharing, Rocquie

Rosie Hawthorne said...

I'm so glad you're making this, Rocquie. Have a Happy Fourth!