Have you ever tried Mexican Lasagna with salsa verde? It’s so good your loved ones will find it irresistible and the parts are massive guaranteeing there will likely be leftovers.
Many years in the past, I got here throughout one in every of Rachel Ray’s recipes for a Mexican Lasagna. It was just a little 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
Ingredients:
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 massive flour tortillas
1 pound CoJack cheese, shredded
Sour cream
Directions
Place the oven rack in the midst of the oven and preheat it to 400 levels F.
Cook pork in a crockpot. (Directions 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 just a little 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 many others.
End 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 scorching with bitter cream.
Yield: 12
Mexican Lasagna
This Mexican Lasagna is the proper means to make use of up leftover carnitas.
Prep Time quarter-hour
Cook Time 20 minutes
Total Time 35 minutes
Ingredients
- 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 massive flour tortillas
- 1 pound CoJack cheese, shredded
- Sour cream
- 12 medium to massive 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 rooster seasoning
- 3 lbs or extra pork loin
- 1 tbsp bay leaves
- 1 tbsp floor cumin
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp Knorr rooster seasoning
- 1 cup water
Instructions
Preheat the oven to 400 levels F.
Cook 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 just a little 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 many others.
End 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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