Mexican Lasagna By Rachel Ray Recipes

RACHAEL RAY'S MEXICAN LASAGNA

Steps:

• Preheat the oven to 425 degrees F.
• TO COOK THE FILLING: Preheat a large skillet over medium high heat.
• Add 2 tablespoons extra-virgin olive oil - twice around the pan.
• Add chicken and season with chili powder, cumin, and red onion.
• Brown the meat, 5 minutes.
• Add taco sauce or stewed or fire roasted tomatoes.
• Add black beans and corn.
• Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
• ASSEMBLE LASAGNA: Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil.
• Cut the tortillas in half or quarters to make them easy to layer with.
• Build lasagna in layers of meat and beans, then tortillas, then cheese.
• Repeat: meat, tortilla, cheese again.
• Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.
• Top with the scallions.
• *NOTE* - I omit the last step and offer the chopped scallions, chopped tomatoes, salsa and sour cream on the side as additional toppings.

MEXICAN LASAGNA SUIZA

Steps:

• Preheat broiler to high with rack at center oven.
• Gather your ingredients.
• Halve, peel and chop onion, seed and chop jalapeno peppers and crush and chop garlic.
• In a large skillet, heat EVOO, 2 turns of the pan, over medium-high heat. Add onions, jalapenos, garlic, cumin, salt and pepper. Stir a few minutes to soften, then add 1/2 cup water and let it absorb. Add tomatillos, chop a small handful of cilantro and add, then stir in juice of 1 lime, agave or honey and stock.
• Remove the skin and bones from chicken, pull meat or chop into small pieces and add to sauce.
• Char the tortillas to blister and soften over open burners or in a dry stainless or cast-iron skillet on electric stovetop over high heat.
• In a bowl, stir up the crema with juice of 1 lime and shredded cheeses.
• Assemble lasagna in 8-by-8, 9-by-9 or 9-by-13 casserole (a 9-by-13 will be tighter and cook faster because the layers will be more spread out). Spray the casserole, then add some tortillas, half the chicken and sauce, tortillas, half the cream and cheese, tortillas, half the chicken and sauce, tortillas, half the cream and cheese. Place in oven and broil until brown and bubbly.
• Meanwhile, peel red onion and thinly slice on mandoline or by hand. Toast some pepitas in small skillet. Chop more cilantro.
• Top lasagna with toasted seeds, red onions and cilantro. Cut into 4 portions to serve.
• Fill a rocks glass with ice. Add all ingredients to a shaker with ice. Shake with ice and strain into rocks glass. Garnish with a lime wheel.

POSOLE MEXICAN LASAGNA

Steps:

• Place rack in oven in middle of oven and heat broiler or place oven on 400 degrees F.
• Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a skillet over medium-high heat. Add pork and crumble up as it browns. While pork browns, season the meat with cumin, coriander and salt and pepper. Once browned evenly, stir in hominy and reduce heat to simmer.
• While meat cooks heat 1 tablespoon olive oil in a sauce pot, add onions, garlic and peppers, season with salt and pepper and saute until softened 5 to 6 minutes. Place tomatillos and cilantro or parsley in food processor and process until almost smooth. Pour into onion and garlic mixture and simmer to mellow, 5 to 6 minutes more. Replace the processor bowl. Pit and scoop the avocado flesh into the processor, add the lime zest and juice. Add the honey, puree until smooth and season with a little salt. Stir the avocado mixture into the green sauce and remove from heat.
• Char all of the tortillas over an open flame or in dry hot skillet.
• In a baking dish layer sauce, tortilla, meat, cheese, tortilla, sauce, meat, cheese, etc. End with a layer of tortilla, sauce and finally cheese. Place baking dish in the oven and bake for 4 to 5 minutes until bubbly and cheese is brown. Pass sour cream at the table.