No data found.
Switch to Recipe Listing
Enjoyed this post? Cast your vote and recommend to other readers
Mexican Lasagna
Posted by Ammas Recipe
Notes: Instead of using the standard tomato sauce this southwestern corn tortilla lasagna features a tangy, spicy tomatillo sauce Recipe By: Miguel Ravago: Fonda San Miguel, Austin, Texas Serving Size: 9 1/2 lb ground chuck 1/2 lb ground pork 4 ozs chorizo, casings removed crumbled salt and pepper 1 tbsp corn oil plus 3/4 cup for frying 3 med zucchini thinly sliced 1 c fresh or thawed corn kernels 18 corn tortillas 2 c Monterey jack cheese (1/2 lb) shredded 2 c yellow Cheddar cheese (1/2 lb) shredded 6 c Tomatillo Sauce (follows) 2 c sour cream 1 tbsp milk *Tomatillo Sauce* 3 lbs tomatillos, husked, seeded coarsely chopped 5 cloves garlic coarsely chopped 1/2 c cilantro coarsely chopped In a large nonstick skillet, cook the chuck, pork and chorizo over moderately high heat, breaking up the meat with a wooden spoon, until cooked through, about 12 minutes. Transfer the meat to a strainer and drain off the excess fat. Spoon the meat into a bowl and season with salt and pepper. Wipe out the skillet, add 1 tablespoon of the corn oil and heat. Add the zucchini and cook over moderate heat, stirring occasionally, until slightly softened, about 5 minutes. Add the corn to the skillet and cook until just tender, 2 to 3 minutes. Season with salt and pepper. In a small skillet, heat the remaining 3/4 cup corn oil over moderate heat until the oil is shimmering. Using tongs and working with 1 tortilla at a time, submerge the tortillas in the hot oil for 10 seconds; they should remain pliable. Transfer to a baking sheet lined with paper towels to drain. Preheat the oven to 375 degrees. Lightly oil a 9X13-inch nonreactive baking dish. Arrange 6 overlapping tortillas in the baking dish. Cover with 1/2 of the meat mixture, half of the vegetables, 3/4 cup each of the Monterey Jack and Cheddar cheeses, 1 cup of the Tomatillo Sauce and 3/4 cup of the sour cream. Repeat the layering process with another 6 tortillas, the remaining meat and vegetables, another 3/4 each of the cheeses, 1 cup of the Tomatillo Sauce and 3/4 cup of the sour cream. Top with the remaining 6 tortillas. (The lasagna may be assembles up to 2 days ahead and refrigerated, covered. Refrigerate the remaining Tomatillo Sauce, cheeses and sour cream separately. Let the lasagna stand at room temperate 2 hours before baking). Drizzle the lasagna with 1 cup of the Tomatillo Sauce and sprinkle with the remaining cheeses. Bake for about 50 minutes, until the lasagna is heated through. Meanwhile warm the remaining Tomatillo Sauce in a small nonreactive saucepan over moderately low heat. In a small bowl, combine the remaining 1/2 cup sour cream with the milk and drizzle over the hot lasagna. Serve with the warm tomatillo sauce alongside. Tomatillo Sauce: Makes about 6 cups In a large nonreactive saucepan, combine the tomatillos and serranos with 4 cups of the water and bring to a boil over moderate heat. Reduce the heat to moderately low and simmer until the tomatillos are tender, about 12 minutes. Drain, reserving 1/2 cup of the liquid. Working in batches in a blender or food processor, puree the tomatillo mixture with the garlic and cilantro and transfer to a bowl. If necessary, stir in some of the reserved cooking liquid to thin the sauce to a pouring consistency. Season with salt. (The sauce may be prepared 1 day ahead. Cover and refrigerate.) tamale@primenet.com -- email: tamale@primenet.com ~ |
Enjoyed this post? Cast your vote and recommend to other readers
Are you an expert in preparing ? Be the first to share your recipe with others.