Monday, November 15, 2010

tex mex anyone?

Hey Rachel
As the weather gets colder, Mexican inspired food is one of my go-to comfort foods. This recipe is adapted from something my friend, Arianne, served one night. She's an outstanding cook and as soon as I had it, I wanted to know how to recreate it. It takes a little time to create, but it is totally worth the wait.

Tex Mex Lasagne

serves 4


2 onions
2 cloves garlic, diced
1 red pepper, diced
4 skinless chicken breasts
1/2 cup oil
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon ground coriander
1/4 teaspoon cayenne
2 tablespoons cider vinegar
12 ounces beer
16 ounces refried beans--I prefer black
16 ounces salsa
12 small tortillas
2 cups grated cheese
cilantro to taste
sour cream


In a skillet saute the onion, pepper and garlic. Add the chicken and spices. Add the vinegar and 1 1/4 cups beer. Save the rest of the beer rather than drinking it :). Simmer.

In another pan, heat the beans with the rest of the beer and about 1/2 cup salsa until spreadable.

Heat the oil. Quickly cook the tortillas, about 5-10 seconds a side. Put on paper towels to get rid of excess oil.

Heat oven to 325 degrees.

In a 9 X 13 inch pan create your tortilla towers. Place 4 tortillas in the pan. Spread the 1/2 the bean mixture on all four, followed by 1/2 the chicken mixture and 1/3 the cheese and some salsa. Then place 4 tortillas on top of those and repeat. Then top with the remaining 4 tortillas. Place remaining salsa and cheese on top. Bake for 35 minutes.

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