-
1
Preheat the oven to 350 degrees.
-
2
Slice your pumpkin in half and scoop out and discard the seeds. Rub the exposed cut portions with olive oil. Roast cut portion-down at 350 degrees F until the pumpkin is easily pierced with a fork (about 45 minutes.) Remove from oven and set aside to cool.
-
3
Husk and wash the tomatillos, and roughly chop them.
-
4
Roughly chop the onions, tomatoes, and chiles.
-
5
Combine the chopped tomatillos, tomatoes, chiles, and onions with the garlic, cilantro, chicken stock, one measurement of olive oil, and one measurement of cumin, into a blender or food processor. Blend thoroughly. (Depending on the size of your blender or food processor, you may need to do this in two shifts.)
-
6
Combine the well-blended ingredients into a large saucepan and simmer for 25 minutes. Taste and adjust salt to your preferences. (You will likely need to add some.)
-
7
Preheat the oven again to 350 degrees.
-
8
Scoop the roast pumpkin out of the shells and quickly mash and stir fry with remaining portions of olive oil and cumin. Salt generously. Set aside.
-
9
Line the bottom of a 9x13 pan with 4 of your tortillas (rip one or two of them in half if that helps with arranging for full coverage of the bottom.) Ladle 1/3 of your simmered salsa verde over the tortillas. Top with half of the mashed pumpkin and half of the shredded jack cheese. Then add another layer of tortillas, another 1/3 of the salsa verde, the last half of the pumpkin, and the last half of the shredded jack cheese. Top that with the last of the tortillas and salsa verde.
-
10
Bake in 350 F oven for 35 minutes.
-
11
Remove and let cool at least 10 minutes before serving. To serve, slice into 8 squares. Plate each square individually. Garnish each serving with grated cotija cheese, which is light enough to rest like snow atop the dish and the plate.
