Cornbread Pecans is a classic Thanksgiving side dish. The borders of the stuffing take on the feel of tamales if you bake this stuffed by Jacqueline Higuera McMahan in a dish lined with cornhusks. The stuffing can be ready several hours ahead and refrigerated until half a hour before baking, bake just before serving. This stuffing is the next day in burritos or tortas, or warmed up with turkey. Kosher salt and freshly ground pepper to taste. Crumbled or to cup grated cotija cheese, for garnish. To make the broth: Blend all ingredients in a big pot, bring to a simmer, reduce heat to low, partially cover and then cook for approximately half a hour. Remove to use dice, from the stuffing, and discard the remaining solids. To make this stuffing: If using these cornhusks soak them drain and set aside. Heat the oil in a medium size until it starts to shimmer. When there is a tortilla quarter placed into the oil, it must bubble. Fry five to six tortilla quarters at a time for around 1 minute, then turn on the side for approximately thirty minutes with fry and tongs. Continue until done frying in batches chips with paper towels, set aside.Layer the cornbread on a baking sheet and then toast in the oven for approximately 20 minutes.
Cornbread Pecans-A Final Touch
Add this green onions and then red pepper, saute another five minutes. Stir in this zucchini, cilantro and then minced ancho chile, and then cook simply a minute more. Pour 1 cup hot tortilla broth over this chips, and mix gently. Top with toasted cornbread cubes and then add another 1 to 2 cups broth. Turn mixture over with a big spoon to blend evenly. The final amount of broth you may need depends on the dryness of your cornbread. The mix should be damp, not soggy. When using cornhusks, line a baking dish with this overlapping, dampened husks, then gently spoon from this stuffing. If not using husks, spoon cornbread mix in a gently oiled baking dish, top with foil. If making ahead, refrigerate, remove from fridge about half a hour before baking.