Lasagna mexicano

I love Mexican food. When I was in med school, I used to hang out at a Mexican restaurant in the city called Mexico Lindo. I was there so often everyone got to know me very well. The owner knew I was a struggling student and gave me free food all the time. I learned enough Spanish to be able to order my dinner and flirt with the handsome waiters. Que, along with the Spanish I was learning at the hospital, made for very interesting although strange conversational skills. I could ask for yellow rice, tell someone how sexy I thought they were or ask them what color their phlegm was 🙂

De qualquer maneira…I could eat Mexican or any kind of Spanish food everyday for the rest of my life and be happy. But I married a man who loves Italian food. Tom loves pasta and he loves lasagna. I’m ok with pasta but I’m not a big lasagna fan. Too much noodle to filling ratio for my taste. O que fazer?

Bem, the key to marriage is compromise and so I made Mexican Lasagna. Delicious layers of spicy picadillo, milho, black beans, a flavorful, tangy Mexican tomato sauce, pepperjack cheese and corn tortillas instead of lasagna noodles. It’s everything you love about lasagna but Mexcian!

Para o picadillo, I used Sunshine Burgers which are soy-free and gluten-free. Amy’s Sonoma Burgers are also soy- e sem glúten. If gluten and soy are not concerns, any burger crumbles would work or even lentils if that’s what you prefer. The Mexican Tomato Sauce starts with a homemade sofrito which makes it rich in flavor. You can use whichever vegan cheese you prefer but I wanted the combination of a cheese that melts and the spicy Pepperjack flavor so I used Daiya.

This is the kind of dish that tastes even better the next day so if you can, make it the day before you plan to serve it. You can garnish the lasagna with gucamole or vegan sour cream. Serve it with a salad or rice and you have a hearty, filling and decadent meal that’s muy delicioso.

Lasagna mexicano

For the Mexican Tomato Sauce:

1 Tbs. Sofrito (veja receita aqui)
1-14 oz. can of tomato sauce
½ colher de chá. cominho em pó
½ colher de chá. coentro em pó
Sal e pimenta a gosto

In a small pot, add the sofrito over medium heat. Add the tomato sauce and the spices. Stir well and heat through. Pôr de lado.

For the Picadillo:

1 Tbs. azeite
¼ cebola roxa grande, em cubos
2 dentes de alho, picado
½ pimentão verde, em cubos
½ pimentão vermelho, em cubos
2 serrano chiles, sem sementes e cortadas em cubos ou 1-4 oz. lata de chiles verdes
3 Sunshine burgers, frozen or 2 cups cooked lentils
7 oz. of the Mexican Tomato Sauce (veja receita acima)
1 TSP. cominho em pó
1 TSP. coentro em pó
1 TSP. Pó de chile mexicano
1 TSP. páprica
Sal e pimenta a gosto

Aqueça o óleo em uma frigideira em fogo médio. Refogue a cebola eo alho para 4 atas. Adicione os pimentões e as pimentas e refogue por mais um 3 atas. Crumble the Sunshine burgers into the skillet (or add the lentils) and mix it with the peppers and onions. Adicione o molho e os temperos na panela. Mix it well and cook until the burgers are heated through. Transfer the picadillo to a bowl and set aside. Wipe out the skillet to use for the bean/corn mixture.

For the Black Bean/Corn Mixture:

1 Tbs. azeite
¼ cebola roxa grande, em cubos
1-15 oz. pode feijão preto, escorrido e enxaguado
1 cup frozen or fresh corn
2 tomates, sem sementes e cortadas em cubos
Sal e pimenta a gosto

Aqueça o óleo em uma frigideira grande em fogo médio. Adicione a cebola e cozinhe por 3 minutos ou até ficarem macios. Mix in the beans and the corn and cook until heated through. Turn off the heat and add the tomatoes, sal e pimenta. Transfira para uma tigela e reserve.

Para a lasanha:

Spray de cozinha
12-15 tortillas de milho
Black Bean/Corn Mixture
7 oz. of the Mexican Tomato Sauce
1 ½ cups Daiya Pepperjack shreds
Parsley or cilantro, chopped, for garnish
Guacamole (veja receita aqui) or vegan sour cream, for toppings

Pré-aqueça o forno a 350 graus. Spray a 9 por 11 casserole dish with cooking spray. Spread some sauce on the bottom of the casserole dish.

Layer the tortillas to cover the bottom of the casserole dish. You may need to cut some tortillas in half to make sure the whole dish is covered.

Spoon half the picadillo onto the tortillas and spread evenly with a spatula. Top with half the bean/corn mixture and ½ cup of Pepperjack shreds.

Apply a second layer of tortillas. Top with remaining picadillo and bean/corn mixture. Spread them evenly and add some more sauce and another ½ cup of Pepperjack shreds.

Apply a third layer of tortillas. Top with remaining sauce and Pepperjack shreds.

Spray the top of the lasagna with cooking spray. Cozinhe por cerca de 30-40 minutes until the tortillas have browned a bit and the cheese is melted.

If you are going to eat it the same day, let it stand for about 15 minutes so the lasagna can set. Garnish with parsley or cilantro. Serve with guacamole or sour cream, as desired. Desfrutar!

O “V” Palavra: Diga-. Comê-lo. Vivê-la.

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2 Responses to Lasagna mexicano

  1. Rhea Parsons Fevereiro 4, 2012 em 3:13 em #

    Barb, that’s very diplomatic of you 🙂

  2. Barb @ ThatWasVegan? Fevereiro 2, 2012 em 12:41 pm #

    Isso parece ótimo- although I’m split between your team and Tom’s… I love italian AND mexican!

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