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...
Black Bean Soup

Black Bean Soup

There could easily be a hundred different ways to prepare beans in Mexico. This is only one of them. I chose this recipe because ingredients are easy to get in Australia. Beans are a great source of fiber, and vitamin B. If you want to know how to cook your beans click here. Serves: 4 People Ingredients 1 Cup of cooked beans (black turtle or borloti) 1 Cooked tomato 1/4 Onion Corn Chips 1 tsp. Sour Cream Avocado 1 Toasted Pasilla Chilli Feta Cheese Method Pour the first 3 ingredients in a blender and mix. Pour in a sauce pan on medium temperature. Add salt to taste and let boil. Serve with corn chips, sour cream, avocado, toasted Pasilla chillies and feta...