Tortilla Corn Bread Dressing
|Vegetable oil||1 1⁄2 Cup (24 tbs) (For Deep Frying)|
|6 inch corn tortillas||14 , halved and cut into 1/4 inch strips|
|Crumbled skillet corn bread/Store bought corn bread||6 Cup (96 tbs)|
|Extra virgin olive oil||2 Tablespoon|
|Onion||1 Large, cut into 1/4 inch dice|
|Celery ribs||2 , cut into 1/4 inch dice|
|Garlic||2 Clove (10 gm), minced|
|Jalapeno||1 Large, seeded and finely chopped|
|Finely chopped cilantro||1 Tablespoon|
|Chopped sage||2 Teaspoon|
|Finely chopped thyme||2 Teaspoon|
|Chile powder||2 Teaspoon|
|Tortilla broth||1 Quart|
|Kosher salt||To Taste|
1. In a large saucepan, heat 2 inches of vegetable oil to 350°. Working in batches, fry the tortilla strips over moderately high heat, stirring a few times, until golden and crisp, 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Put the strips in a bowl and add the Skillet Corn Bread.
2. In a large, deep skillet, heat the 2 tablespoons of olive oil. Add the onion and celery and cook over moderate heat, stirring, until softened, about 6 minutes. Add the garlic and jalapeno and cook until fragrant, about 1 minute. Stir in the cilantro, sage, thyme and chili powder and cook until the Chile powder is fragrant, about 1 minute.
3. Add the Tortilla Broth to the skillet and bring to a simmer over moderate heat. Pour the mixture over the tortilla strips and corn bread, season with salt and toss gently to coat. Let stand until the broth has been absorbed, about 30 minutes.
4. Preheat the oven to 350°. Lightly oil a 9-by-13-inch baking dish. Transfer the dressing to the prepared dish and cover with foil. Bake for about 20 minutes, until heated through. Uncover and bake for about 15 minutes longer, until the top begins to brown.