Andy’s Mexican Lasagna

Andy’s Mexican Lasagna

This is the Mexican version of the Italian lasagna. For this recipe accomplished Cook Carolina Elguero invited us to her home.  Also check our green salsa recipe. You can make it vegetarian by substituting the chicken for corn off the cob. Ingredients 1 lt. Green salsa 10 White corn tortillas 6 Tbsp. cooking oil 400 gr. Pulled chicken breast 250 gr. Sour cream 200 gr. Tasty shredded cheese Method Steps Pour oil in a fryer pan and leave until hot. Add the first tortilla; let it cook for 3 or 4 seconds before flipping it over. Do as well with the rest of the tortillas and set apart In a square-baking container create a first layer with the tortillas Create a second layer with half of the pulled chicken, spread over the tortillas Cover with half of the green salsa Add a few spoons of sour cream trying to cover most of the salsa Cover with another layer of tortillas and repeat the same previous order Add the shredded cheese at the end Put in the oven for 20 minutes or until de cheese has melted. You can serve with refried beans or a...
Grandma Deya’s Cuaresmeños Pickles Recipe

Grandma Deya’s Cuaresmeños Pickles Recipe

My great aunt Deya has made this recipe for years, and it has always been a great excuse to get together and grab a few chilies from her kitchen. In Mexico city Jalapeños are called “Cuaresmeños” as they are very popular during Lent time or “Cuaresma” in Spanish. This is a recipe to share with friends and family. This can be the perfect Christmas gift; something you actually made and everybody will love it. Serves: 4 People Ingredients: 1kl of Jalapeños, washed, seeded and sliced 10 carrots peeled and sliced 1 ½ white onion (medium to big size) ½ lt Olive oil 1lt Vinegar (apple or white wine) 5 Bay leaves Method Wash the jalapeños and take the seeds and veins out; cut them in slices of .5 cm. Wash and peel the carrots and slice them with the same width as the chillies. Finely chop the onions Add the oil on a big pot in order to be able to mix the ingredients. Stir constantly as you add the onions and sauté them. Add the carrots and parboil them. Then add the chillies and the bay leaves. Parboil all ingredients. Take the pot away from heat and let ingredients to cool down Once the pot is cool add the vinegar and cover all the ingredients with it. Cover the pot with a cloth and let it rest for three days or until the ingredients have fully cooked. Serve in containers. If you want to seal your pickles, you can follow the instructions...