Batter Licker

May 5, 2011

mexican tortilla lasagna with chorizo, kale and beans

Whenever I have extra tortillas sitting around after a night of mango-salsified and pink chipotle-sauced fish tacos, I typically insist on using them as is (pretending not to notice that they’re stale and ripping when I fold them for a taco or burrito), or during slightly more logical moments, I chop them into wedges, toss with olive oil, salt and cumin, and bake them into chips. This time, I pretended they were lasagna noodles.

Some might define insanity as repeating the same thing over and over, and expecting different results. But I bet a few of you are reading this and thinking that indulging my admitted illusion that tortillas can work as noodles is just another type of crazy. And you would probably be right.

SAM_5053-250 SAM_5055-250

SAM_5064-250 SAM_5067-250

But I love an excuse to make Mexican food, and the miniature stack of leftover tortillas provided me with exactly that. (more…)

May 4, 2011

quick, one-pot tomato-chile sauce

SAM_5019-250 SAM_5023-250

With just tomatoes, onion, garlic, peppers, a couple pantry-staple spices, one pot, and 25 minutes of hands-off simmering, this spicy, satisfying and unapologetically healthy tomato-chile sauce comes together and is ready to satisfy any number of your weeknight Mexican food desires.

SAM_5029-250 SAM_5032-250

Toss it with some pasta, corn, and black beans, topped with a dollop of sour cream (or Greek yogurt) to enjoy a break from and simple variation of the standard weeknight spaghetti with marinara. Or enjoy it as you would any other tomato and chile-based sauce (enchiladas? wet burrito? mixed into scrambled eggs or potatoes? hot salsa and/or bean dip? chilaquiles?). But my personal favorite is using it as the sauce for a Mexican Tortilla Lasagna. (more…)

Powered by WordPress