Mexican Lasagna

This is my twist on Rachael Ray's recipe.  I just love her interpretations of food.

Mexican Lasagna


2 tablespoons extra virgin olive oil (EVOO), divided
2 pounds ground pork
2 tablespoon ground cumin
2 tablespoon ground coriander
Salt and freshly ground black pepper
1 large can hominy (28 ounces)
1 large red onion, chopped
4 cloves garlic, grated or chopped
2 jalapeño or serrano peppers, chopped
12 large tomatillos (14-16 if small), peeled and coarsely chopped
A handful of cilantro 
3 avocados
Zest and juice of 2 limes
2-3 tablespoons honey
1 package large flour tortillas
1 pound pepper Jack cheese, shredded
1 pound swiss cheese
Mexican cream or Sour cream, to pass at table

Serves 6

Place a rack in the middle of the oven and heat the broiler or place the oven on 400°F.
Heat 1 tablespoon EVOO, a turn of the pan, in a skillet over medium-high heat. Add the pork and crumble it up as it browns. While the pork browns, season the meat with cumin, coriander and salt and pepper. Once browned evenly, stir in the hominy and reduce the heat to simmer.

While the meat cooks heat the remaining 1 tablespoon EVOO in a saucepot; add the onions, garlic and peppers, season with salt and pepper and sauté until softened, 5-6 minutes. Place the tomatillos and cilantro in a food processor and process until almost smooth. Pour into the onion and garlic mixture and simmer to mellow, 5-6 minutes more. Replace the processor bowl. Pit and scoop the avocado flesh into the processor, add the lime zest and juice. Add 2 T. honey, puree until smooth and season with a little salt. Stir the avocado mixture into the green sauce and remove from the heat.  Taste to see if seasoning is balanced.  If too tart then add additional honey to balance flavors.

Char all of the tortillas over an open flame or in dry hot skillet.

In a baking dish, layer the sauce, tortilla, meat, cheese, tortilla, sauce, meat, cheese, etc. End with a layer of tortilla, sauce and finally cheese. At this point you can freeze it for later or place the baking dish in the oven and bake for 4-5 minutes, until bubbly and the cheese is brown. Pass cream at the table.

Edamame Succotash Salad

Here is another salad creation for lunches or a side. 

Edamame Succotash Salad

2-8 oz packages edamame, shelled
1 pint grape tomatoes, halved
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
4-5 green onions, sliced
1 handful parsley, chopped

Dressing:
Juice of 1 lime
3 T. balsamic vinegar
1 t. honey
1 T. olive oil
1 t. kosher salt
black pepper to taste

In a large bowl, combine edamame, tomatoes, corn, beans, onion and parsley.  Mix until combined.  In a separate bowl, combine lime juice, vinegar, honey, oil, salt and pepper and mix until combined.  Stir in dressing until salad is well coated.

Southern Broccoli Salad

In my search to come up with a solution to my weekdays of which I have no time to cook, I thought I would make a couple salads that would last in the fridge a few days for my lunches and/or light dinners.  This was one I chose.

Southern Broccoli Salad

2 crowns of broccoli, cut up into florets
1/2 c. dried cranberries
1/2 c. walnuts, chopped
10 slices bacon, cooked and crumbled
1 red onion, diced

Dressing:
1 c. mayonnaise
2 T. balsamic vinegar
2 t. sugar

Combine broccoli florets, cranberries, walnuts, crumbled bacon, chopped onion in a large serving bowl; toss to combine. In a separate bowl, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.

Frijoles Charros

Here is another one of my regulars that was taught to me by my Mexican friend, Celia Chimal.  I have never been a fan of the normal pot of beans, but this is one that everyone will love.  It is full of flavor and yumminess!  You can adjust your spice level with the amount of jalapeños.  

 

Now for the history lesson...

Charro (no, not the coochi-coochi singer) is a type of Mexican cowboy that is known for wearing the traditional attire seen below.  They participate in Mexico's national sport called Charreadas, which is a type of rodeo.  Check out the link here for more information. 

Mexican Charro

Frijoles Charros 

16 oz bag of dried pinto beans (washed and soaked overnight in water)

1 ham hock

1/2 lb fresh chorizo

4 slices bacon, chopped

1 medium onion

5 cloves garlic, minced

1/2 lb diced ham

4 hotdogs, diced

3 Roma tomatoes, pureed

1-2 jalapeños, minced (remove ribs and seeds to reduce heat), optional

1/4 c. chopped cilantro, optional

In a heavy dutch oven, add pre-soaked beans and ham hock to pot and fill with 8-10 cups water.  Cook beans on medium heat, covered for 3 hours or until tender.  If water evaporates too much you may need to add more, however don't overdo it or you will lose flavor.  

While beans are cooking, over medium high heat, cook the chorizo and bacon until done.  Add onion and garlic and cook until onion is translucent.  Add in ham, hotdogs, tomato puree and jalapeños and cook for and additional 3 minutes.

To the cooked beans, add the meat and tomato mixture to the pot and stir.  Cook and additional 30 minutes to fully develop the flavors.  Stir in cilantro just before serving and additional to garnish.