Mexican Lasagna

On May 5, we hosted a Cinco de Mayo dinner party with a few friends. I’m not sure what I was thinking because I had already a very busy week planned, then my dear Mom’s widow became ill and had to be hospitalized so we were running up to the hospital he was in (about 45 minutes away) every few days (he is doing better but still in the hospital). I only had 3 days to prepare!!! I chose the menu based on foods that I can make ahead of time, knowing that they would only get better! In case you wondered, I made a variation of this dip as hors d’œuvres, this salad and for the main, this pulled chicken molé AND a Dolce de Leche tiramisu (recipe to come) for dessert. It was a bit decadent, but sometimes I really need to play in the kitchen!

This lasagna is a delicious combination of flavours and it’s worth making each layer yourself, if you must, choose canned beans to save a little time.

It’s a flavour sensation! I put a poached egg on top the next day for a very tasty brunch!

A KitchenInspirations Original Recipe

Serves 4 as a meal or 6-8 as an appetizer

Ingredients for the Pulled Pork:

• 250 g pork tenderloin
• 125 mL (1/2 cup) stock (I used beef)
• 250 mL (1 cup) passata (tomato sauce)
• 125 g (1/2 cup) sweet onions, thinly sliced
• 5 mL (1 tsp) cumin
• 5 mL (1 tsp) coriander
• 5 mL (1 tsp) Hungarian paprika
• 1.25 mL (1/4 tsp) smoked paprika
• 2.5 mL (1/2 tsp) salt
• 1.25 mL (1/4 tsp) pepper

Directions for the Pulled Pork:

1. Combine all of the ingredients in the bowl of a slow cooker or crock pot and mix well.
2. Cook on high for 4 hours or until pork is easily pulled using two forks.

Ingredients for the Lasagna:

• 6 corn tortillas, cut in half
• 250 mL (about 1 cup) shredded pork (recipe above)
• 85 g (1/2 cup) dried black beans, cooked and either puréed or mashed with a fork
• 80 g (1/2 cup) sweet onions
• 125 mL (1/2 cup) grilled corn
• a handful (~1/4 cup) of cilantro
• 125 mL (1/2 cup) Salsa
• 150 g (about 1 cup) Mexican cheese or mozzarella
• cilantro, for garnish
• loosened yogurt (in a squeeze bottle)
• sriracha sauce mixed with loosened yogurt (in a squeeze bottle)

Directions for the Lasagna:

1. Preheat the oven to 220° C (425° F).
2. In a non-stick skillet, caramelize the onions, add the beans, mushing some of the beans (add some stock if necessary). Set aside.
3. Spray a pate terrine with non-stick spray.
4. Layer 2 half corn tortillas on the bottom of the pan, cover with 1/3 of the shredded pork, 1/3 of the mashed beans, 1/3 of the corn, 1/3 of the cilantro, 1/2 of the salsa and 1/3 of the cheese. Repeat for two more layers, leaving out the salsa on the last layer. Cover with a non-stick sprayed piece of foil or the top of the pan, if you have one.
5. Bake for 15-20 minutes covered, then uncover and bake for 10-15 minutes or until cheese is bubbling and lightly golden. Allow to sit for 10 minutes before serving.
6. Serve garnished with a drizzle of loosened greek yogurt and sriracha sauce and a sprinkling of chopped cilantro.

Notes:

• I was unable to find Mexican cheese so I used Manchego and Mozzarella.
• If you cannot grill fresh corn, frozen is acceptable but you will miss the grilled flavour.