Mexican Lasagna

So, if you've made a whole crock-pot-ful of pulled pork or carnitas, you might want ideas for using it up? I know I often find mindself with leftovers, and I've stirred it into pasta, risotto and lately, this "kind-of-lasagna". You can totally make it vegetarian, adding veggies like zucchini and mushrooms in lieu of the meat, or use ground beef. Lamb, perhaps? I'm sure it'd all work very well. I was surprised at how the tortillas turned out very similar to pasta, once cooked - weird!

This keeps well in the freezer, and re-heats beautifully in the microwave.

Mexican Lasagna
serves 6

1 large yellow onion, diced
1 red pepper, diced
1 chili, finely diced
2 garlic cloves, minced
1 tbsp cooking oil
800 g (two tins) crushed tomatoes
200 ml water
3 tbsp spicy salsa
2 tbsp coriander stalks, finely chopped
200 g grated cheese, sharp (I used Västerbottensost)
8 wheat tortillas
600 g carnitas meat, or ground meat. (Or veggie substitute, see above)



Fry onions, pepper, chili and garlic in some oil. Add the tomatoes, water, salsa and coriander stalks. Cook on low heat for about 30 minutes.

Use a deep oven-proof dish, as you would for any lasagna. Layer tortillas, meat, tomato sauce and cheese. I started with sauce, and finished with sauce and cheese. I had three layers of tortillas.

Bake at 200°C for about 20 minutes. Let the lasagna set for 15 minutes before serving.

Serve with an avocado salsa, some sour cream and fresh coriander.

Recipe in Swedish:
Mexikansk lasagne