Frog Commissary Mexican Lasagna
Source of Recipe
The Frog Commissary Cookbook
Recipe Introduction
Serves 8
Chicken Layer
1 1/2 cup chicken stock
2 tsp crushed coriander seeds
6 bay leaves
1 lb boneless, skinless chicken breasts, cut into 1" strips
1/4 tsp salt
1/2 tsp pepper
Combine stock, coriander seeds, and bay leaves in deep skillet. Bring
to a boil. Simmer 5 minutes.
Add chicken; cover, and again, bring to a boil. Reduce heat to very
low and cook 7-10 minutes or until the chicken is just done.
Pour the contents of the skillet into a sieve set over a bowl to
catch the broth. Let the chicken cool. Return the broth to the pan
and reduce liquid over medium heat to 1/2 cup. Set aside.
Remove bay leaves and seeds from the chicken. Cut into 1/2-inch dice.
Combine chicken and reduced broth, and the salt and pepper.
Pork Layer:
3/4 lb ground pork
1 1/2 tsp ground coriander
1/8 tsp ground cloves
1/4 tsp pepper
1/2 tsp dried oregano
1/2 tsp ground cumin
3/4 tsp salt
2 Tbsp minced roasted jalapeno peppers or 1/4 tsp crushed red pepper flakes
2 Tbsp white vinegar
Combine all ingredients in a skillet and cook over medium heat until
pork loses its pink color and vinegar has evaporated. Set aside.
Onion Mixture:
2 Tbsp olive oil
3 cup thinly sliced onion
1/2 tsp salt
2 (4-oz) cans mild green chiles, chopped
Heat the olive oil in a 9-inch skillet. Add onions, salt, and chiles.
Cook over medium heat about 10 minutes, stirring frequently. Set
aside.
Tomato Sauce:
4 lb ripe tomatoes
2 Tbsp olive oil
1 Tbsp minced garlic
2 Tbsp sugar
1 3/4 tsp salt
1/2 tsp pepper
Preheat the oven to 475.
Put the tomatoes stem side down in a single layer on a rimmed baking
sheet lined with aluminum foil. Bake 25-30 minutes or until skins are
lightly charred. Puree tomatoes (skins, stems, and all) in a food
processor and then put through a sieve.
Heat the olive oil in a skillet. Add the garlic and saute for 15
seconds. Add tomatoes, sugar, salt, and pepper. Cook, stirring
occasionally, over medium heat 10-15 minutes or until the mixture has
thickened (consistency of canned tomato sauce). Set aside.
Assembly
18 (5-inch) corn tortillas, fried until crisp in 1/2-inch corn oil
and well drained (tostados)
3 cup creme fraiche or 3 cup sour cream mixed with 3 Tbsp lemon juice
2 eggs
1 lb cheddar cheese, grated
1 Tbsp minced fresh coriander or parsley
Lightly oil a 9x13x2-inch baking dish. Preheat oven to 350.
Put down a layer of 6 tostados. Mix the chicken with half the onion
mixture and 1 cup tomato sauce and spread over tostados. Drizzle on 1
cup of creme fraiche. Scatter on 1 cup of and cheese.
Put down 6 more tostados, pressing down to level and compact the
fillings. Combine the pork with the remaining onions and 1 cup tomato
and sauce. Spread over tostados. Drizzle on 1 cup of creme fraiche.
Scatter on 1 cup and of cheese.
Put down the last 6 tostados. Scatter on the remaining cheese. The
dish will be quite full. Set the pan on a rimmed baking sheet.
Bake 35-45 and minutes or until golden and bubbly. Let rest 15
minutes before serving. Garnish and with the minced coriander or
parsley.
Note: The onion, tomato, chicken, and pork mixtures can be prepared a
day or two ahead. Leave the final assembly until just before baking
so the tostados don't become soggy.
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