• 2 1/2 cups of ayote
• 4 cloves of garlic finely chopped
• 3/4 cups of tomatoes thinly sliced
• 1/4 cup of green pepper
• 1/2 onion thinly sliced
• 1 cup of minced bread *
• 3 cups of milk
• 1 cup of cream
• 3 oz. of butter ( 3/4 of a stick )
• 1 teaspoon of achiote** to color (optional)
• salt and pepper to taste
  
  * Minced bread is roughly chopped bread larger that bread crumbs. You can
  use a food processor.
  ** Achiote is the spice mixture usually includes annatto, Mexican oregano,
  cumin, clove, cinnamon, black pepper, allspice, garlic, and salt. The
  annatto seeds dye the mixture red, and this gives the meat or vegetables it
  seasons a distinctive red hue.

Preparation :

1 - Wash and slice the ayote into thin rounds. Place in a pot with a small amount of salted water, cover and cook on low until they just become tender.

2- Put the minced bread in a bowl with the milk. When it is well soaked add the cream, reserving a little. In a sauce pan lightly fry the garlic, tomatoes, green pepper and onion in the butter. Pour the contents of the sauce pan into the bowl and add the ayote. Toss all the ingrediants gently.

3- he consistency of the mixture should be well moistened but not runny, if not add the reserved cream. If that is not enough add some milk.

4 - Add the achiote and let rest for ten minutes. If you have no achiote substitute a teaspon of paprika and a pinch of cayenne or red pepper flakes.

5 - Pre heat the oven and cook at 350 F. for 25 - 30 min.

Notes:

For 6-8 people