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1
Make the Salsa de Chile Colorado:
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2
Preheat the oven to 350 degrees.
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3
In a mediumsize skillet, over a medium heat, fry each tortilla in a little of the oil until just cooked, but not crisp.
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4
Dip each tortilla, as you build the stacks, quickly into the Salsa de Chile Colorado, just to moisten.
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5
In an ovenproof baking dish large enough to hold 4 of the blue corn tortillas, side by side without touching, place the first 4 tortillas.
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6
Top each tortilla with 1/4 cup of the cooked chicken.
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7
Top the chicken with 1/4 cup of the grated cheese.
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8
Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro.
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9
Repeat layering 4 tortillas, 1/4 cup chicken, 1/4 cup cheese, 1 teaspoon pine nuts, and 1 teaspoon cilantro and finally top with the last 4 tortillas.
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10
You should have 4 stacks.
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11
Pour the remaining Salsa de Chile Colorado over all the stacks.
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12
Bake for about 15 to 20 minutes.
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13
Transfer each stack to a plate, garnish with the red onion and the lime wedges, and serve immediately.
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14
On a comal, over a mediumhigh heat, toast the chiles until fragrant, about 30 to 60 seconds.
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15
Cover with the chicken stock and allow to soften, about 20 minutes.
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16
In a blender, place the chiles and stock.
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17
Blend until chopped.
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18
Add the garlic, oregano, cumin, vinegar, tomato, and salt and pepper.
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19
Blend until very smooth.
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20
Over a medium heat, in a heavy skillet, heat the oil.
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21
Pour the sauce into the oil and cook for about 10 minutes.
