Mexican Lasanga

lasagna whole
8 Chorizo links (Goya brand)

Cook chorizo in a pan over medium heat until all sides are browned.
Deglaze the pan with 1/4 cup of dry vermouth. Add 3 Tbl of maple syrup and 1 tsp of fennel seeds, and pout mixture into a food processor.

Pulse until mixture is a small crumble, then remove and place into a bowl.

Roast 2 polano peppers over a flame (grill or gas stovetop). This will help to remove skin and intensify the flavor. Place the pepper right over the flame until all sides are covered with brown blisters.

peppers

Remove from heat, and place into a brown paper bag to help “sweat” off their skin.

Once cool, peel the blistered skin from the pepper and finely dice the pepper. Add 1 tsp of garlic powder and 1 tsp of salt to the peppers and reserve for cheese sauce.

In a small sauce pan simmer 1 cup of half and half or heavy cream over low heat.

In order to help thicken the liquid, take 1/2 C of warm half and half in a small bowl and wisk in 1 tsp cornstarch and 1/4 tsp of cayenne pepper.

Once incorporated, add the liquid back to the pot and continue wisking.
Add diced polanos and 3/4 cup shredded asaigo cheese and wisk until cheese is melted into the milk mixture.

Remove from heat and place the sauce in a container and into the refrigerator.

Using Doritos or another tortilla chip, pulse in food processor to make about 2 cups worth of crumbs.

Finely dice 2 Spanish onion and place in a pan with oil to caramelize
Add ½ tsp salt
¼ c sweet vermouth to deglaze

Caramelize 2 leeks in a pan with sweet vermouth and ½ tsp of salt

Using pre-made crepes, layer the ingredients in a springform pan.

This is how I layered my Mexican lasagna, but you can try different layer combinations.

Crepe
Onion
Crepe
Chorizo
Crepe
Poblano cheese sauce
Doritos
Crepe
Shredded cheese
Chorizo
Onion
Crepe
Poblano cheese sauce
Doritos
Leeks
Chorizo
Crepe
Top with cheese

Cook at 375 for 30 minutes. Remove from oven and let cool for 5 minutes prior to removing springform pan and serving.

lasagna cut

Advertisements

Share your thoughts

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s