Casserole Recipes: Mexican Lasagna 09 by Recipe Cottage

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	Mexican Lasagna 09

		Mexican Lasagna Serves 8 1 1/2 cup chicken stock 2 tsp crushed coriander seeds 6 bay leaves 1 lb boneless, skinless chicken breasts, cut into 1" strips 1/4 tsp salt 1/2 tsp pepper Combine stock, coriander seeds, and bay leaves in deep skillet. Bring to a boil. Simmer 5 minutes. Add chicken; cover, and again, bring to a boil. Reduce heat to very low and cook 7-10 minutes or until the chicken is just done. Pour the contents of the skillet into a sieve set over a bowl to catch the broth. Let the chicken cool. Return the broth to the pan and reduce liquid over medium heat to 1/2 cup. Set aside. Remove bay leaves and seeds from the chicken. Cut into 1/2" dice. Combine chicken and reduced broth, and the salt and pepper. 3/4 lb ground pork 1 1/2 tsp ground coriander 1/8 tsp ground cloves 1/4 tsp pepper 1/2 tsp dried oregano 1/2 tsp ground cumin 3/4 tsp salt 2 Tbsp minced roasted jalapeno peppers or 1/4 tsp crushed red pepper flakes 2 Tbsp white vinegar Combine all ingredients in a skillet and cook over medium heat until pork loses its pink color and vinegar has evaporated. Set aside. 2 Tbsp olive oil 3 cups thinly sliced onion 1/2 teaspoon salt 2 (4-oz) cans mild green chiles, chopped Heat the olive oil in a 9" skillet. Add onions, salt, and chiles. Cook over medium heat about 10 minutes, stirring frequently. Set aside. 4 lb ripe tomatoes 2 Tbsp olive oil 1 Tbsp minced garlic 2 Tbsp sugar 1 3/4 tsp salt 1/2 tsp pepper Preheat the oven to 475. Put the tomatoes stem side down in a single layer on a rimmed baking sheet lined with aluminum foil. Bake 25-30 minutes or until skins are lightly charred. Puree tomatoes (skins, stems, and all) in a food processor and then put through a sieve. Heat the olive oil in a skillet. Add the garlic and saute for 15 seconds. Add tomatoes, sugar, salt, and pepper. Cook, stirring occasionally, over medium heat 10-15 minutes or until the mixture has thickened (consistency of canned tomato sauce). Set aside. 18 5-inch corn tortillas, fried until crisp in 1/2" corn oil and well drained 3 cup creme fraiche or 3 cup sour cream mixed with 3 Tbsp lemon juice 2 eggs 1 lb cheddar cheese, grated 1 Tbsp minced fresh coriander or parsley Lightly oil a 9x13x2" baking dish. Preheat oven to 350. Put down a layer of 6 tostados. Mix the chicken with half the onion mixture and 1 cup tomato sauce. Spread over tostados. Drizzle on 1 cup of creme fraiche. Scatter on 1 cup of cheese. Put down 6 more tostados, pressing down to level and compact the fillings below. Combine with the pork with the remaining onions and 1 cup tomato sauce. Spread over tostados. Drizzle on 1 cup of creme fraiche. Scatter on 1 cup of cheese. Put down the last 6 tostados. Scatter on the remaining cheese. The dish will be quite full. Set the pan on a rimmed baking sheet. Bake 35-45 minutes or until golden and bubbly. Let rest 15 minutes before serving. Garnish with the minced coriander or parsley.