Whenever we think of lasagna, the typical paste, meat and bowling salsa cake comes to mind, right? However, Mexican cuisine offers us the possibility of trying a variant of the traditional Italian lasagna made from corn tortillas, simpler and more fast. Likewise, we will not make use of the Boloñesa sauce, or the veal meat, but we will use chicken for its elaboration. We can prepare the Mexican lasagna with flour or corn tortillas, although we have opted for the second version, also suitable for celiacs. Keep reading and discover in recipes how to do lasagna with corn tortillas, we promise you will love it!
| 🚻 6 Diners | 🕘 1H 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make Mexican lasagna with tortillas: |
| 16 pieces of corn tortilla 1 chicken breast without skin and without bone 150 grams of onion 1 laurel leaf 1 pinch of pepper 3 teaspoons of salt 300 grams of jitomate 2 cups of whole milk 2 tablespoons flour or maicena 4 tablespoons of butter 2 cloves of garlic 400 grams of cheese to gratin 100 grams of liquid cream or milk cream 1 pinch of nutmeg 2 tablespoons of vegetable oil 1 leaf Basil |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make Mexican lasagna with tortillas:
1. We will begin the Mexican lasagna recipe with tortillas to cook the chicken breasts in boiling water with a teaspoon of salt, a clove of garlic, half of the onion, the bay and the black pepper. After 10 minutes, we remove from the heat and reserve so that the chicken cools inside the same liquid.
Trick: Do not forget to remove the foam that is formed in the cooking broth.
2. Once the chicken is tempering, we drain it and we crumble it with the hands or with the help of a fork. We reserve the chicken and also the broth where we cook it to use it later and prepare a delicious Mexican lasagna.
3. For the tomato sauce that we will use for chicken lasagna, finely chop half of the remaining onion and garlic. We also chop the tomato in rooms to remove the seeds.
4. Subsequently, we cut the tomato into strips and then into cubes. Apart, we heat a pan over medium heat and melt a tablespoon of butter along with two tablespoons of vegetable oil. As soon as it has melted, we add the onion and garlic to the pan, constantly moving so that it is brown.
5. When onion and garlic get slightly transparent, add the mismatched chicken to the pan and mix well to continue the filling of the Mexican lasagna.
6. After 10 minutes of cooking, we add the tomato, a teaspoon of salt, a pinch of pepper, mix and cover everything. We move the preparation from time to time and rectify the moisture point. If you feel that the sauce is missing, you can add chicken broth. When the sauce for the Mexican chicken lasagna is at its point, add the basil leaf and remove from heat. We reserve.
7. For the Bechamel sauce, put a saucepan over medium heat and add the remaining butter. When the butter is hot, add the two spoons of flour and fry for a minute.
Trick: If the lasagna will consume it celiac, opt for cornstarch, while if there is no gluten intolerant on the table you can use flour.
8. After that time, and while moving with some rods, we add the milk little by little. We season with a pinch of nutmeg, salt and pepper to taste. We keep stirring until the sauce begins to boil and look thick.
9. To assemble the Mexican lasagña of tortillas, we grease a refractory for oven and cover the bottom of the refractory with a fine layer of bechamel sauce. On it we place a layer of corn tortillas, submerging them previously in the chicken broth we reserve.
10. On corn tortilla we extend a layer of chicken and tomato mixture. We water with a little grated cheese, then place another layer of bechamel sauce, corn tortilla, another coat of chicken and tomato and, again, grated cheese. We repeat until the lasagna ends without pasta with a layer of corn tortillas.
11. We cover the Mexican chicken lasagna with the rest of the Bechamel sauce, sprinkle with grated cheese to gratin and introduce in the oven, preheated to 200 ºC, for about 20-30 minutes or until the surface begins to brown. The baked time, we remove the source and let stand five minutes before serving.
12. If we serve the Mexican lasagna of tortillas with a avocado salad garrison we will have a complete and balanced menu on the table and enjoy a tasty food. The texture of this lasagna is very soft, nothing to do with the traditional pasta and boloñesa. Corn tortillas provide incredible creaminess to the whole. It is a course delight and an insured success.
