Have you ever ever tried Mexican Lasagna with salsa verde? It’s so good your loved ones will find it irresistible and the parts are giant making certain there will probably be leftovers.
A few years in the past, I got here throughout one among Rachel Ray’s recipes for a Mexican Lasagna. It was somewhat too sophisticated for me, so as a substitute I ended up making a Mexican pulled pork lasagne recipe utilizing issues I’ve already made. I make salsa verde frequently in addition to crockpot carnitas aka shredded pork. I mix them to make tacos, however with this Mexican Lasagna, I’ve a complete different use for each. This Tex-Mex recipe is so scrumptious, I hope you find it irresistible too!
Mexican Lasagna Recipe
Elements:
1- 2 kilos shredded pork carnitas
1 or 2 cans hominy, drained
Salsa Verde
3 avocados
2 limes or 4 tbsp lime juice
2 tablespoons honey
1 bundle giant flour tortillas
1 pound CoJack cheese, shredded
Bitter cream
Instructions
Place the oven rack in the course of the oven and preheat it to 400 levels F.
Prepare dinner pork in a crockpot. (Instructions beneath)
Pit and scoop the avocado right into a meals processor, add the lime zest and juice. Add the honey, puree till clean and season with somewhat salt.
Stir the avocado combination into the salsa verde. (Salsa verde recipe beneath.)
In a baking dish layer sauce, tortilla, meat, and hominy, cheese, tortilla, sauce, meat and hominy, cheese, and so on.
Finish with a layer of tortilla, sauce and at last cheese.
Place baking dish within the oven and bake for 20 minutes till bubbly and cheese is brown.
Serve sizzling with bitter cream.
Yield: 12
Mexican Lasagna
This Mexican Lasagna is the proper approach to make use of up leftover carnitas.
Prep Time quarter-hour
Prepare dinner Time 20 minutes
Whole Time 35 minutes
Elements
- 1- 2 kilos shredded pork
- 1 or 2 cans hominy, drained
- Salsa Verde
- 3 avocados
- 2 limes or 4 tbsp lime juice
- 2 tablespoons honey
- 1 bundle giant flour tortillas
- 1 pound CoJack cheese, shredded
- Bitter cream
- 12 medium to giant tomatillos
- 2 jalapeños (3 or extra relying on how a lot spice you want.)
- 1/2 an onion
- 1/2 cup cilantro
- 1 tsp cumin
- 1/2 tsp pepper
- 1 TBSP hen seasoning
- 3 lbs or extra pork loin
- 1 tbsp bay leaves
- 1 tbsp floor cumin
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp Knorr hen seasoning
- 1 cup water
Directions
Preheat the oven to 400 levels F.
Prepare dinner pork in a crockpot.
Pit and scoop the avocado right into a meals processor, add the lime zest and juice. Add the honey, puree till clean and season with somewhat salt.
Stir the avocado combination into the salsa verde.
In a baking dish layer sauce, tortilla, meat and hominy, cheese, tortilla, sauce, meat and hominy, cheese, and so on.
Finish with a layer of tortilla, sauce and at last cheese.
Place baking dish within the oven and bake for 20 minutes or till bubbly and the cheese is brown.
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