Rub Chicken with ancho chili powder, smoked paprika, cumin, oregano, and cloves. Roast for 35-40 minutes, or until cooked through. Let cool slightly, then shred the chicken, discarding skin and bones.
Prepare Homemade Tortillas: Combine masa harina, warm water, and lard/shortening in a bowl. Knead until a smooth dough forms. Divide into 8 equal portions and press into thin tortillas using a tortilla press.
Cook tortillas on a hot comal or skillet for about 30 seconds per side, until lightly browned.
Prepare Sauce: In a saucepan, combine fire-roasted tomatoes, roasted poblano pepper, chicken broth, and epazote. Simmer for 15-20 minutes to allow flavors to meld.
Spread a thin layer of Sauce in the bottom of a 9x13 inch baking dish.
Layer 4 tortillas over the sauce. Top with half of the shredded chicken, huitlacoche (if using), and half of the cotija cheese.
Spread half of the remaining Sauce over the cheese. Repeat layers: 4 tortillas, remaining chicken, remaining huitlacoche, remaining cotija cheese, and remaining Sauce.
Top with shredded Queso Oaxaca.
Bake for 20-25 minutes, or until bubbly and the cheese is melted and golden brown.
Rub Chicken with ancho chili powder, smoked paprika, cumin, oregano, and cloves. Roast for 35-40 minutes, or until cooked through. Let cool slightly, then shred the chicken, discarding skin and bones.
Prepare Homemade Tortillas: Combine masa harina, warm water, and lard/shortening in a bowl. Knead until a smooth dough forms. Divide into 8 equal portions and press into thin tortillas using a tortilla press.
Cook tortillas on a hot comal or skillet for about 30 seconds per side, until lightly browned.
Prepare Sauce: In a saucepan, combine fire-roasted tomatoes, roasted poblano pepper, chicken broth, and epazote. Simmer for 15-20 minutes to allow flavors to meld.
Spread a thin layer of Sauce in the bottom of a 9x13 inch baking dish.
Layer 4 tortillas over the sauce. Top with half of the shredded chicken, huitlacoche (if using), and half of the cotija cheese.
Spread half of the remaining Sauce over the cheese. Repeat layers: 4 tortillas, remaining chicken, remaining huitlacoche, remaining cotija cheese, and remaining Sauce.
Top with shredded Queso Oaxaca.
Bake for 20-25 minutes, or until bubbly and the cheese is melted and golden brown.
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