MEXICAN LASAGNA

MEXICAN CORN ON THE COB–ELOTE

MEXICAN HOT SAUCE

MEXICAN RICE

MEXICAN EGGPLANT

MEXICAN LASAGNA

MEXICAN CHAAT

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Mexican Lasagna is wonderful layering of corn tortillas, tomatoes, green chillies, spicy salsa and cheese. It’s a convenient one pot appetizing meal that the kids will love as much as the grownups. Corn tortillas create a tender layer that’s so delectable filled with paneer, corn kernels, salsa and cheese.

Lasagna is an epic dish looks like an ordinary broiled mass of cheese, pasta and meaty tomato sauce but it’s so much more than an exotic wholesome meal. As Lasagna goes, this recipe is very low maintenance, quick to prepare and does not actually need a lengthy cooking of ingredients beforehand but just requires a bit of chopping and assembly of ingredients. This dish also makes a great meal with leftovers as well. Mexican Lasagna is a comfort food and will be the perfect dish to treat; with full of Mexican flavours.

In Mexican Lasagna, generally corn tortillas take the place of the traditional lasagne noodles. In Mexico and Central America, tortilla is a type of thin, leavened flat bread made from finely ground maize (usually called ‘corn’ in United States). In Mexico, there are about three colours of maize dough for making tortillas such as white maize, yellow maize and blue maize. However, white and yellow tortillas are by far the most common ones used.

The corn tortilla, with many variants, has been a staple food in North American and Mesoamerican cultures since pre-Columbian times. It predates the alternative wheat flour version of the tortilla (tortilla de harina or tortilla de trigo) in all such cultures, as wheat was not grown in the Americas prior to European contact.

Traditionally, Corn tortillas are the basis of many Mexican dishes such as tacos, tostadas, enchiladas, flautas, quesadillas, chilaquiles, and tortilla soup (sopa de tortilla). Warmed corn tortillas are also often served as an accompaniment to stews, soups, grilled meats and other dishes, as bread is served other cuisines.

By contrast, wheat flour tortillas are often used for burritos and quesadillas, particularly in the United States. Corn tortillas are also deep fried to make crisp tortilla chips that are often salted and can be eaten on its own or accompanied with various salsas and dips such as guacamole.

Tortilla chips are a key ingredient in nachos. In Mexico, particularly in the towns and cities, corn tortillas are often made nowadays by machine and are very thin and uniform, but in many places in the country, they are still made by hand, even when the nixtamal is ground into masa by machine.

Corn tortillas are customarily served and eaten warm; when cool, they often acquire a rubbery or grainy texture as the cooked starches stale. For preparing this appetizing and scrumptious one pot meal, Mexican Lasagna, firstly squeeze soya chunks (soaked in warm water for 20 minutes) and crush them with jalapenos and cilantro. Brown this mixture in oil in a large skillet on medium heat for 5-6 minutes, add salsa or crushed tomatoes, whole kernel boiled corn and seasonings that includes chilli powder and ground cumin.

Layer 1/3 of the soya mixture, 1/2 of the tortillas and 1/2 of the cottage cheese in a 13 x 9 -inch baking dish. Repeat layers, ending with soya mixture. Sprinkle with shredded cheddar cheese and olives (sliced ripe pitted). Bake at 375 degrees F for 30 minutes. Mexican Lasagna is a perfect layered with corn tortillas filled with tons of veggies, salsa and cheese giving it a delicious taste and flavour. Chilli powder and ground cumin is something that’s really wonderful in enhancing the flavours.

This dish is unique and special and looks much pretty and much more fantastic in their baking dishes than slopped onto your plates. Do give it a try as it’s a great dish for potlucks and large gatherings of hungry people. For detailed recipe, click on the link below:

https://www.vahrehvah.com/mexican-lasagna-recipe

The preparation of maize in an alkaline solution of mineral lime or calcium hydroxide, used in the production of flour for corn tortillas, significantly enriches the nutritional value of maize as a source of vitamins, dietary minerals and protein. The lime water used in the process adds its own bioavailable calcium, while it also renders the B vitamins and amino acids in maize far more easily absorbable by the human digestive system.