Mexican lasagne are a convenient
weeknight dinner that the kids will love as much as the grownups.
Recipe by Nigella. Featured inKITCHEN
Ingredients:
FOR THE SAUCE
1 tablespoon garlic infused olive oil
1 onion (peeled and chopped)
1 red pepper (deseeded and chopped)
2 green bird's eye chillies (chopped with seeds)
1 teaspoon sea salt flakes (or 1/2 teaspoon pouring salt)
2 tablespoons fresh coriander stalks (finely chopped)
800 grams chopped tomatoes (2 cans)
400 millilitres water (swilled in empty cans)
1 tablespoon tomato ketchup
FOR THE FILLING
500 grams canned sweetcorn kernels (2 cans) drained
250 grams grated mature goat's cheddar (or cheese of your
choice)
8 soft flour tortilla wraps
Preparation:
You will need a round ovenproof dish,
approx. 26cm diameter x 6cm deep / 10 inches diameter x 2¼ inches deep.
Preheat the oven to 200°C/gas mark
6/400ºF, slipping in a baking tray at the same time.
To make the sauce, heat the oil in
a pan on the stove and fry the onion, pepper and chilli. add the salt and cook
gently for 15 minutes and, once soft, add the chopped coriander stalks.
Add the canned tomatoes, then
swill the cans out with water and add this too. Spoon in the ketchup and let
things come to a simmer, leaving the sauce (or salsa, in keeping with the
Mexican mojo) to cook while you get on with preparing the filling – about 10
minutes.
To make the filling, mix the
drained beans and sweetcorn in a bowl. Add most of the grated cheese, reserving
some to sprinkle on the top at the end, and mix together.
Start to assemble the lasagne by
spooning about a third of the salsa into the bottom of your ovenproof dish and
smearing it about, then layer on 2 tortillas so that they cover the sauce
overlapping slightly, like a Venn diagram.
Add a third of the beans and
cheese mixture, covering the tortillas, and then about a quarter of the
remaining salsa and another 2 tortillas.
Repeat with another third of beans
and cheese, and some more salsa before layering on another 2 tortillas.
Finally, add the last layer of
beans and cheese, nearly all of the remaining salsa and cover with the last 2
tortillas. Spread the very last bit of salsa over the tortillas and sprinkle
with the remaining cheese.
Bake in the oven for 30 minutes, and let it rest
for a good 10–15 minutes before slicing like a pizza.
No comments:
Post a Comment