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Print this Recipe    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.

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