Ingredients with Measurements:
- 1 pound of spinach, washed and chopped
- 1 cup of crumbled queso fresco cheese
- 1 cup of chopped onion
- 1 cup of chopped tomatoes
- 1/2 cup of chopped cilantro
- 2 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of vegetable oil
- 6 cups of chicken or vegetable broth
- 12 corn tortillas
Special equipment needed:
- Blender or food processor
- Large pot or Dutch oven
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a blender or food processor, puree the spinach with 1 cup of broth until smooth.
3. In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and garlic, and sauté for 2-3 minutes until softened.
4. Add the tomatoes, cilantro, cumin, oregano, salt, and black pepper. Cook for 5-7 minutes until the tomatoes are softened.
5. Add the spinach puree and the remaining 5 cups of broth. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
6. Meanwhile, heat the tortillas in the microwave or on a griddle until warm and pliable.
7. In a baking dish, layer the tortillas with the spinach mixture and the crumbled queso fresco cheese. Repeat until all the ingredients are used up, ending with a layer of cheese on top.
8. Bake for 20-25 minutes until the cheese is melted and bubbly.
9. Let cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 18g
- Saturated fat: 5g
- Cholesterol: 20mg
- Sodium: 900mg
- Total carbohydrates: 35g
- Dietary fiber: 6g
- Sugars: 4g
- Protein: 14g
Substitutions for ingredients:
- Queso fresco cheese can be substituted with feta cheese or goat cheese.
- Spinach can be substituted with kale or Swiss chard.
- Vegetable oil can be substituted with olive oil or canola oil.
Variations:
- Add cooked chicken or beef to the layers for a heartier dish.
- Use flour tortillas instead of corn tortillas.
- Add a layer of refried beans or black beans for extra protein.
Tips and tricks:
- Make sure to thoroughly wash the spinach to remove any dirt or grit.
- If the spinach mixture is too thick, add more broth to thin it out.
- To make ahead, assemble the dish but do not bake. Cover and refrigerate for up to 24 hours, then bake when ready to serve.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve with a dollop of sour cream or Greek yogurt on top.
- Garnish with chopped cilantro or sliced jalapeños.
Pairings:
- Serve with a side of rice or beans.
- Pair with a crisp green salad.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the cheese is not melting, place the dish under the broiler for a few minutes until bubbly.
Food safety advice:
- Make sure to cook the spinach mixture to a temperature of at least 165°F to ensure it is safe to eat.
Food history:
- Mancha Manteles is a traditional Mexican dish that translates to "tablecloth stainer" because of its rich, flavorful sauce.
Flavor profiles:
- This dish is savory and slightly spicy, with a creamy cheese filling and a tangy tomato sauce.
Serving suggestions:
- Serve hot and enjoy as a main dish or side dish.
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