Sopa Seca de Calamares (Squid and Tortilla Casserole)

• 1 ancho chili, seeded and julienned
• 1 pound tomatillos, diced
• 1 pound tomatoes, diced
• 1 tablespoon dried epazote leaves (see note)
• 4 cups chicken stock
• Kosher salt to taste
• Vegetable oil for the casserole dish
• 20 uncooked corn tortillas, cut into 1-inch-wide strips
• 3 pounds cleaned squid, cut in half-inch rings, tentacles quartered
• 1 cup Mexican crema or sour cream
• 1 cup corn-bread crumbs
• 2 tablespoons unsalted butter, diced

1. In a large saucepan, combine the ancho chili, tomatillos, tomatoes, epazote leaves and stock.
2. Season with salt and bring to a boil.
3. Lower the heat and simmer 30 minutes.
4. Set aside.
5. Meanwhile, preheat the oven to 350 degrees.
6. Oil a 10-by-14-inch glass casserole and place the tortilla strips loosely in it.
7. Bake for 30 minutes.
8. Remove the tortilla strips, separating any that stick together.
9. Brush the bottom of the hot casserole again with oil and arrange a layer of tortilla strips lengthwise across the bottom.
10. Cover the strips with about 2 cups of the squid, dot with some of the crema and pour 2 cups of the tomato mixture over the top.
11. Continue making layers, ending with a layer of tortilla strips, crema and the tomato mixture.
12. Sprinkle the top of the casserole with the corn-bread crumbs and dot with the butter.
13. Bake for 1 hour.
14. Allow to set 30 minutes before slicing and serving.

ancho chili, tomatoes, epazote, chicken stock, kosher salt, vegetable oil, corn tortillas, rings, sour cream, cornbread crumbs, unsalted butter

Taken from cooking.nytimes.com/recipes/8585 (may not work)