Creamy Chilaquile Timbales

• 6 corn tortillas
• vegetable oil or lard
• 3 tablespoons oil
• 1 small onion, halved and thinly sliced (about 1 cup)
• 14 ounces fresh poblano chiles, cored, seeded and chopped (about 6 large)
• 1 small onion, quartered
• 14 cup water
• 2 garlic cloves, peeled and crushed
• 1 cup creme fraiche
• 12 cup half-and-half
• salt
• 6 spinach leaves

1. Cut tortillas lengthwise into 8 strips then cut into eighths crosswise to form small pieces.
2. Heat 1/2 inch oil in heavy small skillet over medium-high heat until water droplets sprinkled on surface sizzle vigorously.
3. Fry tortillas in batches,stirring to separate, until crisp but not brown, about 3 minutes.
4. Remove using slotted spoon and drain on paper towels;set aside.
5. Heat 3 tablespoons oil in heavy large skillet over medium-low heat.
6. Add sliced onion, cover and cook until translucent, stirring occasionally, about 10 minutes.
7. Increase heat to medium; uncover and cook until golden, stirring occasionally about 5 minutes.
8. Combine chilies, quartered onion, water and garlic in processor or blender.
9. Puree until smooth, stopping occasionally to scrape down sides of container, about 5 minutes.
10. Combine puree with onion in skillet; cook 10 minutes over medium heat, stirring occasionally.
11. Add crema fresca and half and half;reduce heat to low and simmer until reduced to 3 cups, stirring occcasionally, about 15 minutes.
12. Stir in tortillas and saeson to taste with salt.
13. Let stand until tortillas absorb most of liquid, stirring occasionally, 20 to 30 minutes.
14. Mixture will look like guacamole and measure about 3 2/3 cups.
15. Preheat oven to 350 degrees.
16. Butter seven 1/2 cup deep molds and arrange 1 spinach leaf vein side up in bottom of each mold.
17. Divide chilaquile mixture among molds.
18. Can be prepared 1 day ahead, covered and refrigerated.
19. Bring to room temperature before baking.
20. Arrange molds on baking sheet and cover with foil.
21. Bake until knife inserted in center comes out clean and mixture pulls away from sides of mold, 20 to 25 minutes.
22. Run knife around edge of mold and unmold onto plates.
23. Serve immediately.

corn tortillas, vegetable oil, oil, onion, poblano chiles, onion, water, garlic, creme fraiche, salt, leaves

Taken from www.food.com/recipe/creamy-chilaquile-timbales-337658 (may not work)